Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 427
  • Fat:
  • 18 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 67 mg
  • Sodium:
  • 335 mg
  • Carbohydrate:
  • 63 g
  • Fiber:
  • 4 g
  • Protein:
  • 7 g

Almond Rhubarb Cobbler

Field editor Pat Habiger of Spearville, Kansas notes, "In spring, I frequently make this tangy biscuit-topped treat."

SERVINGS

6

CATEGORY

Dessert

METHOD

Baked

PREP

35 min.

COOK

20 min.

TOTAL

55 min.

INGREDIENTS

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped fresh or frozen rhubarb
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup slivered almonds, toasted
  • TOPPING:
  • 1 cup all-purpose 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

DIRECTIONS

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 or until butter is melted.
    In a large 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-qt. shallow baking dish. Drop topping into six mounds over the rhubarb mixture.
    Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.

Printed from tasteofhome.com Jul 23, 2008

Copyright Reiman Media Group, Inc © 2008