Printable | Taste of Home

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
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

Printed from tasteofhome.com Jul 25, 2008

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Almond Rhubarb Cobbler cont.

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.