Recipe for cooking rhubarb almond cobbler

Desserts to Go with Coffee and Tea :: Fruit Pies and Cobblers

Rhubarb Almond Cobbler

1 c. sugar
6 c. fresh rhubarb, cut into 1/2-in. pieces or frozen
2 Tbsp. all-purpose flour
1/2 c. toasted slivered almonds or pecans
1 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 c. butter or butter replacement
1/4 c. milk
1/2 c. water
2 Tbsp. butter or butter replacement
2 Tbsp. sugar
1/4 tsp. salt
1 slightly beaten egg
Light cream or vanilla ice cream

In a lrg. saucepan, combine 1/2 c. of the sugar and 1/2 c. water. Bring to boiling; add fresh or frozen (undrained) rhubarb. Reduce heat; cover and simmer for 5 mins. or until tender.

Combine remaining 1/2 c. sugar and the 2 Tbsp. flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly. Stir in the 2 Tbsp. butter and almonds. Keep hot. Meanwhile, thoroughly stir together the 1 c. flour, 2 Tbsp. sugar, baking powder and salt. Cut in the 1/4 c. butter until mixture resembles coarse crumbs.

Combine egg and milk; add all at once to dry ingredients, stirring just to moisten. Turn hot rhubarb into a 1 1/2-qt. casserole. Quickly spoon biscuit topper in 6 mounds atop rhubarb. Bake at 400 degrees F about 20 mins. or until biscuit mounds are golden.

Serve warm with cream or ice cream.

Makes approximately 6 servings.