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    Almond Rhubarb Cobbler


    Source of Recipe


    taste of home

    List of Ingredients




    1 cup sugar, divided
    1/2 cup water
    6 cups rhubarb, chopped
    2 tablespoons flour
    2 tablespoons butter
    1/2 cup slivered toasted almonds

    TOPPING:
    1 cup flour
    2 tablespoons sugar
    1 1/2 teaspoons baking powder
    1/4 teaspoon salt
    1/4 cup cold butter
    1 egg
    1/4 cup milk

    Recipe



    In a large saucepan, bring 1/2 cup sugar and water to a boil. Add the rhubarb. Reduce heat; cover and simmer until tender, about 5 minutes. Combine flour and remaining sugar; stir into rhubarb mixture. Return to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally. In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk; stir into crumb mixture just until moistened. Pour hot rhubarb mixture into a 2 quart shallow baking dish. Drop topping into six mounds over the rhubarb mixture. Bake, uncovered, at 400¼F for 20-25 minutes, or until golden brown.

 

 

 

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