Print Recipe

Rhubarb Almond Cobbler




  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


Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.