Rhubarb Almond Cobbler

No Photo


  • 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

This page may contain affiliate links. Any purchases made through these links help support Recipegoldmine.com at no additional cost to you. Please see our Disclosure Policy.

Join our group at Gab Join our group at Gab

Weekly Specials from The Prepared Pantry