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Almond Rhubarb Cobbler by P. Habiger, submitted by Peg Rozzi
1 c sugar, divided
½ c water
6 c chopped rhubarb
2 T all-purpose flour
2 T butter
½ c slivered almonds, toasted

Topping:
1 c all-purpose flour
2 T sugar
1 ½ tsp baking powder
¼ tsp salt
¼ c cold butter
1 egg
¼ c milk

In a large saucepan, bring ½ c 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, stirring occasionally.

For the topping: In a bowl, combine dry ingredients; cut in butter until crumbly. Whisk egg and milk, and 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. Bake, uncovered, at 400 degrees for 20-25 minutes or until golden brown. Serve warm. Yield: 6 servings