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Ingredients Jump to Instructions ↓

  1. :

  2. 1 cup granulated sugar

  3. 6 cups fresh rhubarb, cut into 1/2 inch pieces or frozen

  4. 2 tablespoons allâˆ'purpose flour

  5. 1/2 cup toasted slivered almonds or pecans

  6. 1 cup allâˆ'purpose flour

  7. 1 1/2 teaspoons baking powder

  8. 1/4 cup butter or margarine

  9. 1/4 cup milk

  10. 1/2 cup water

  11. 2 tablespoons butter or margarine

  12. 2 tablespoons granulated sugar

  13. 1/4 teaspoon salt

  14. 1 slightly beaten egg

  15. Light cream or vanilla ice cream

Instructions Jump to Ingredients ↑

  1. In a large saucepan, combine 1/2 cup of the sugar and 1/2 cup water.

  2. Bring to boiling. Add fresh or frozen undrained rhubarb.

  3. Reduce heat. Cover and simmer for 5 minutes or until tender.

  4. Combine remaining 1/2 cup sugar and the 2 tablespoons flour. Add to rhubarb mixture.

  5. Cook and stir until thickened and bubbly.

  6. Stir in the 2 tablespoons butter and almonds. Keep hot.

  7. Meanwhile, thoroughly stir together the 1 cup flour, 2 tablespoons sugar, baking powder and salt.

  8. Cut in the 1/4 cup butter until mixture resembles coarse crumbs.

  9. Combine egg and milk. Add all at once to dry ingredients, stirring just to moisten.

  10. Turn hot rhubarb into a 1 1/2 quart casserole.

  11. Quickly spoon biscuit topper in 6 mounds atop rhubarb.

  12. Bake at 400 degrees F about 20 minutes or until biscuit mounds are golden.

  13. Serve warm with cream or ice cream.

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