Almond Rhubarb Cobbler 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Almond Rhubarb Cobbler cont. 1/4 cup milk 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

	Almond Rhubarb Cobbler golden brown. Serve warm. Yield: 6 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008