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Almond Rhubarb Cobbler

 Almond Rhubarb Cobbler
Field editor Pat Habiger of Spearville, Kansas notes, "In spring, I frequently make this tangy biscuit-topped treat."
6 ServingsPrep: 35 min. Bake: 20 min.

Ingredients

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped fresh or frozen rhubarb
  • 2 tablespoons King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons butter
  • 1/2 cup slivered almonds, toasted
  • TOPPING:
  • 1 cup King Arthur Unbleached 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

2 of 2

Almond Rhubarb Cobbler (continued)

Directions (continued)

  • 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.
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.