1. Preheat oven to 375°F (190°C).

2. Prepare the filling: In a mixing bowl, whisk together sugar, flour, eggs, sour cream, vanilla, and salt. Stir in the chopped rhubarb.

3. Assemble the pie: Pour the rhubarb mixture into the unbaked pie crust.

4. Make the crumb topping: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.

5. Top the pie: Sprinkle the crumb mixture evenly over the rhubarb filling.

6. Bake: Place the pie on a baking sheet and bake for 45-50 minutes, or until the filling is set and the top is golden brown.

7. Cool: Let the pie cool completely before slicing.

Enjoy your Rhubarb Sour Cream Pie—sweet, tangy, and creamy perfection! Want me to save this recipe for you?