Dessert - Rhubarb Sour Cream Crunch

Crust:
1 c. corn flakes (crumbled)
1 c. flour (sifted)
1/4 c. brown sugar (firmly packed)
1 t. cinnamon
1/2 c. butter (melted)

Combine all ingredients and mix well.  Press 1/2 of mixture evently and firmly in bottom of pie pan. Reserve remaining mixture for top.

Filling:
1 egg
1 c. sour cream
1 1/4 c. sugar
3 T. cornstarch
1/2 t. cinnamon
3 c. rhubarb (diced)

Beat egg slightly. Mix in sour cream.  Add sugar, cornstarch, cinnamon.  Stir into sour cream mixture.  Add rhubarb. Spread over crumb crust.  Sprinkle remianing crumb mixture on top.
Bake 350º for aprox. 1 hour, or until knife inserted in center comes out clean.
Can be served with ice cream.