Rhubarb Almond Cobbler


  • 1 cup granulated sugar
  • 6 cups fresh rhubarb, cut into 1/2-inch pieces or frozen rhubarb
  • 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
  • 1/4 cup milk
  • 1/2 cup water
  • 2 tablespoons butter
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1 slightly beaten egg
  • Light cream or vanilla ice cream


  1. 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.
  2. Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture. Cook and stir until thickened and bubbly.
  3. Stir in the 2 tablespoons butter and almonds. Keep hot.
  4. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt.
  5. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.
  6. Combine egg and milk; add all at once to dry ingredients, stirring just to moisten.
  7. Turn hot rhubarb into a 1 1/2-quart casserole.
  8. Quickly spoon biscuit topper in 6 mounds atop rhubarb.
  9. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.
  10. Serve warm with cream or ice cream.

Yield: 6 servings

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