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!

~Ingredients~

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

~Instructions~

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!!