Recipe

Rhubarb Almond Cobbler Recipe

	Peetabear / All my dishes 6 months ago I love the sound of the rhubarb with toasted almonds.... this recipe is from Great Recipes... I have not tried it yet... need to convert the cobbler top so I can have it.. Prep:25m Cook:30m Servings:6	Peetabear
	cobbler rhubarb almonds easy

Does this look good? Yeah! / Nope

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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

Directions

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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