Almond Rhubarb Cobbler Recipe

Almond Rhubarb Cobbler Recipe photo by Taste of Home

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

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Almond Rhubarb Cobbler Recipe

Prep: 35 min. Bake: 20 min.

Yield: 6 Servings

35 20 55

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.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 each) equals 427 calories, 18 g fat (8 g saturated fat), 67 mg cholesterol, 335 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Almond Rhubarb Cobbler in Taste of Home April/May 2000, p65