Rhubarb Almond Cobbler
From peetabear 14 years agoIngredients
- 1 cup granulated sugar shopping list
- 6 cups fresh rhubarb, cut into 1/2-inch pieces or frozen shopping list
- 2 tablespoons all-purpose flour shopping list
- 1/2 cup toasted slivered almonds or pecans shopping list
- 1 cup all-purpose flour shopping list
- 1 1/2 teaspoons baking powder shopping list
- 1/4 cup butter or margarine shopping list
- 1/4 cup milk shopping list
- 1/2 cup water shopping list
- 2 tablespoons butter or margarine shopping list
- 2 tablespoons granulated sugar shopping list
- 1/4 teaspoon salt shopping list
- 1 slightly beaten egg shopping list
- light cream or vanilla ice cream shopping list
How to make it
- 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.
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