Wednesday, July 6, 2011

What's For Dessert? - 4th of July Rhubarb Crumble Pie

It seems as though this time of year is busier and more eventful than the Christmas season! I hope all of you had a wonderfully patriotic Independence Day!  Piper and I attended a killer BBQ at a friend's home and I decided to try my hand at rhubarb. This was totally new for me, and from what I gathered this recipe was a winner!  The best part about it is the freedom to improvise a little and you can cheat by buying frozen rhubarb in the frozen fruit section of your grocery store!


Filling - 
1 lb rhubarb, cut into 1-inch pieces
3/4 cups of white sugar
1/8 cup of all purpose flour
1/2 tsp. vanilla extract
1/8 tsp. ground cardamom
1 graham cracker crust

Crumble topping - 
1/2 cup all purpose flour
1/4 tsp. salt
1/2 cup light brown sugar
1/4 cup of butter (or a 1/2 stick), cut into pieces
dash of cinnamon
dash of cardamom
dashes of vanilla extract

1.  Preheat oven to 375.  In a medium bowl, mix together the rhubarb, white sugar, 1/8 cup of flour, vanilla extract, and ground cardamom.  Spoon into a graham cracker crust.
 2.  In a food processor, pulse together the 1/2 cup of flour, salt, and brown sugar.
 3.  Add the butter and pulse until butter pieces are pea-sized.
 4.  Spread topping over rhubarb mixture.  At this point, I sprinkled more cinnamon and cardamom on top and dolloped splashes of vanilla randomly over the crumble topping.
 5.  Bake for 35-45 minutes until the top is slightly browned and your house smells like a baking utopia of goodness.  Enjoy!!

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