Almond Rhubarb Cobbler
TOTAL TIME: Prep: 35 min. Bake: 20 min.
YIELD: 6 servings.
In spring, I frequently make this tangy biscuit-topped treat.—Pat Habiger, Spearville, Kansas
Ingredients
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1 cup sugar, divided
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1/2 cup water
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6 cups chopped fresh or frozen rhubarb
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2 tablespoons all-purpose flour
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2 tablespoons butter
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1/2 cup slivered almonds, toasted
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TOPPING:
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1 cup all-purpose flour
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2 tablespoons sugar
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/4 cup cold butter
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1 large egg, room temperature
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1/4 cup whole milk
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Toasted slivered almonds, optional
Directions
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1.
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 until thickened and bubbly, 2 minutes. Stir in butter and almonds. Reduce heat to low; stir occasionally or until butter is melted.
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2.
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.
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3.
Bake, uncovered, at 400° until golden brown, 20-25 minutes. If desired, sprinkle cobbler with almonds after removing from oven. Serve warm.
Nutrition Facts
1 each: 427 calories, 18g fat (8g saturated fat), 67mg cholesterol, 335mg sodium, 63g carbohydrate (41g sugars, 4g fiber), 7g protein.
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