Ingredients:
1 pie crust (9-inch)
4 cups chopped rhubarb
1 1/2 cups sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup sour cream
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
Directions:
Preheat oven to 450°F (230°C).
Fit the pie crust into a 9-inch pie pan. Trim the excess dough and flute the edges.
In a large bowl, combine sugar, flour, and salt. Add the rhubarb and toss to coat.
In a separate bowl, whisk together sour cream, vanilla extract, and nutmeg.
Add the sour cream mixture to the rhubarb and stir until combined.
Pour the rhubarb mixture into the pie crust.
Bake for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the filling is set and the crust is golden brown.
Allow the pie to cool completely before serving.