Almond Rhubarb Cobbler

Almond Rhubarb Cobbler

"Field editor Pat Habiger of Spearville, Kansas notes, 'In spring, I frequently make this tangy biscuit-topped treat.'"
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55 m servings
Serving size has been adjusted!
Original recipe yields 6 servings

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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 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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Great cobbler! Not too sweet or too tart, and delicious when warm. This recipe could be made with or without the almonds. The whole family loved it!

I really liked this, more than I thought I would. I was fun to make, I used homegrown rhubarb so mine came out the color of applesauce. I might try hothouse rhubarb next time to see the differen...

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