Recipe : Almond Rhubarb Cobbler

Ingredients
1 cup sugar, divided
1/2 cup water
6 cups chopped 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
1/4 cup milk

Directions
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.
In a 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. Bake, uncovered, at 400 degrees F for 20-25 minutes or until golden brown. Serve warm.