almond rhubarb cobbler

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Filed Under: dessert

Servs: 6   Prep:   Cook:

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

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Ingredients [?]

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  • add   1/4 cup milk
  • add   1/4 cup cold butter
  • add   1/4 teaspoon salt
  • add   1 1/2 teaspoons baking powder
  • add   2 tablespoons all-purpose flour
  • add   1 cup all-purpose flour
  • add   6 cups chopped rhubarb
  • add   TOPPING:
  • add   1/2 cup water
  • add   1 cup sugar, divided
  • add   2 tablespoons sugar
  • add   2 tablespoons butter
  • add   1/2 cup slivered almonds, toasted
  • add   1 egg


  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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