Almond Rhubarb Cobbler

• 1 cup sugar, divided
• 1/2 cup water
• 6 cups chopped fresh or frozen rhubarb
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1/2 cup slivered almonds, toasted
• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 large egg, room temperature
• 1/4 cup whole milk
• Toasted slivered almonds, optional

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 until thickened and bubbly, 2 minutes. 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 400u0b0 until golden brown, 20-25 minutes. If desired, sprinkle cobbler with almonds after removing from oven. Serve warm.

sugar, water, frozen rhubarb, flour, butter, slivered almonds, flour, sugar, baking powder, salt, cold butter, egg, milk, almonds

Taken from www.tasteofhome.com/recipes/almond-rhubarb-cobbler/ (may not work)