ALMOND RHUBARB COBBLER

Almond Rhubarb Cobbler image

In spring, I frequently make this tangy biscuit-topped treat.-Pat Habiger, Spearville, Kansas

Provided by Taste of Home

Time 55m

Yield 6 servings.

Number Of Ingredients 15

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 large egg, room temperature
1/4 cup whole milk
Toasted slivered almonds, optional

Steps:

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. , 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° until golden brown, 20-25 minutes. If desired, sprinkle cobbler with almonds after removing from oven. Serve warm.

Nutrition Facts : Calories 427 calories, Fat 18g fat (8g saturated fat), Cholesterol 67mg cholesterol, Sodium 335mg sodium, Carbohydrate 63g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.