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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Field editor Pat Habiger of Spearville, Kansas notes, In spring, I frequently make this tangy biscuit-topped treat. Ingredients:
1 cup sugar, divided |
1/2 cup water |
6 cups chopped fresh or frozen rhubarb |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons butter |
1/2 cup slivered almonds, toasted |
topping: |
1 cup king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1-1/2 teaspoons baking powder |
1/4 teaspoon salt |
1/4 cup cold butter |
1 egg |
1/4 cup milk |
Directions:
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 or until butter is melted.
2. In a large 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.
3. Bake, uncovered, at 400° for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings.
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