Rhubarb Cobbler

• 1 cup low-fat milk
• 1/4 oz envelope dried yeast
• 5 1/4 cups flour, plus more for sprinkling
• 1 1/4 cup sugar
• 1 None egg
• 1 1/4 cup butter, softened
• 2/3 cup ground almonds
• 1/2 cup lemon juice
• 1 tsp vanilla extract
• 3 lbs rhubarb, chopped
• 2 1/2 tbsp cornflour, mixed with 2 tbsp water to make a paste
• None None whipped cream, to serve

1. To make the dough, heat the milk until lukewarm. In a bowl, mix the yeast, 3 1/4 cups flour and 1/4 cup sugar. Add the milk, egg and 7 tbsp butter and knead with the dough hook of a mixer until smooth. Cover and allow to rest in a warm place for 1 hour.
2. Meanwhile, to make the crumbled topping, place the almonds, 2 cups flour, 1/2 cup sugar and remaining butter in a separate bowl and rub with your fingertips to crumble. Chill.
3. To make the filling, bring the lemon juice, vanilla extract and 1/2 cup sugar to a boil in a saucepan. Add the rhubarb and simmer for 3 mins. Stir in the cornstarch paste and cook for 1 more min. Remove from the heat and cool.
4. Preheat the oven to 400u0b0F. Grease and flour a 15 x 13 inch baking dish. On a floured work surface, roll out the dough to the same dimensions and transfer to the dish. Allow to rest for 20 mins.
5. Spread the rhubarb filling over the dough, then sprinkle with the crumbled topping. Bake for 20-25 mins, until golden brown. Cool on a wire rack. Cut into 24 squares and serve with whipped cream.

lowfat milk, yeast, flour, sugar, egg, butter, ground almonds, lemon juice, vanilla, rhubarb, cornflour, whipped cream

Taken from recipes-plus.com/api/v2.0/recipes/19416 (may not work)