What to do with all that Rhubarb??

I still have rhubarb frozen from last year........And now there is more coming.  The cheapness in me simply cannot leave it in the garden.  It must be picked......It must be used.  In order to rotate my rhubarb inventory, I've been looking for rhubarb recipes to try.  So far.....I've made two and I have 3 more that I would like to try.  So here is the result of recipe number 1.  For this recipe I've used fresh rhubarb as that is what it called for.  The filling had a mild taste of sour cream to it and the 'sour cream custard' filling toned down the tart rhubarb.  It made a nice change of pace, and is much milder than a regular rhubarb pie.

 Rhubarb Sour Cream Pie
1 1/4 cups white sugar
1 cup sour cream
2 Tbsp flour
1/2 tsp vanilla
1/4 tsp salt
4 cups chopped fresh rhubarb
1    9 inch unbaked pie shell

Topping
1/3 cup white sugar
1/3 cup flour
1 1/2 tsp cinnamon
1/4 cup butter
Preheat oven to 375F.  Pour 4 cups chopped rhubarb into unbaked 9 inch pie shell.  In a large bowl, beat sugar, sour cream, eggs, and flour until smooth.  Stir in vanilla and salt. Pour this mixture over the rhubarb in the pie shell making sure to coat the rhubarb.  Bake for 30 minutes. 
While baking, prepare the topping by cutting the butter with the remaining topping ingredients until the mixture resembles course crumbs.  Set aside.
Remove pie from oven, reduce heat to 350F.  Sprinkle topping all over pie and return to oven to bake until filling is set...about 30 minutes.  Crust and topping should be golden brown.