Almond Rhubarb Cobbler Recipe
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Almond Rhubarb Cobbler

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

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 158 people have saved this

Prep Time:
35 Min
Cook Time:
20 Min
Ready In:
55 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup sugar, divided
  • 1/2 cup water
  • 6 cups chopped 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

  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 for 2 minutes or until thickened and bubbly. Stir in butter and almonds. Reduce heat to low; stir occasionally.
  2. In a 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 degrees F for 20-25 minutes or until golden brown. Serve warm.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 27, 2009 by apronstrings88 
Great cobbler! Not too sweet or too tart, and delicious when warm. This recipe could be made... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 6, 2009 by ToughCookie 
I really liked this, more than I thought I would. I was fun to make, I used homegrown rhubarb... MORE

 
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