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    Rhubarb Almond Cobbler


    Source of Recipe


    internet

    List of Ingredients




    1 cup granulated sugar
    6 cups fresh rhubarb, cut into 1/2-inch pieces or frozen
    2 tablespoons all-purpose flour
    1/2 cup toasted slivered almonds or pecans
    1 cup all-purpose flour
    1 1/2 teaspoons baking powder
    1/4 cup butter or margarine
    1/4 cup milk
    1/2 cup water
    2 tablespoons butter or margarine
    2 tablespoons granulated sugar
    1/4 teaspoon salt
    1 slightly beaten egg
    Light cream or vanilla ice cream

    Recipe



    In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 minutes or until tender.

    Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 tablespoons butter and almonds. Keep hot. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.

    Combine egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot rhubarb into a 1 1/2-quart casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden. Serve warm with cream or ice cream.
    Makes 6 servings.

 

 

 

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