Rhubarb almond cobbler
Rhubarb almond cobbler recipe in the pie category
Recipe ingredients:
- 1 cup granulated sugar
- 6 cups fresh rhubarb, cut into 1/2 inch pieces or frozen
- 2 tablespoons all−purpose flour
- 1/2 cup toasted slivered almonds or pecans
- 1 cup all−purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 cup butter or margarine
- 1/4 cup milk
- 1/2 cup water
- 2 tablespoons butter or margarine
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 slightly beaten egg
- Light cream or vanilla ice cream
Recipe method:
- In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water.
- Bring to boiling. Add fresh or frozen undrained rhubarb.
- Reduce heat. Cover and simmer for 5 minutes or until tender.
- Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture.
- Cook and stir until thickened and bubbly.
- Stir in the 2 tablespoons butter and almonds. Keep hot.
- Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt.
- Cut in the 1/4 cup 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 quart casserole.
- Quickly spoon biscuit topper in 6 mounds atop rhubarb.
- Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.
- Serve warm with cream or ice cream.
Tags: rhubarb, almond, cobbler, recipe, pie, recipes, cooking