• 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

Topping:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup cold butter
• 1 egg
• 1/4 cup milk

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 or until butter is melted.

In a large bowl, combine dry ingredients; cut butter until crumbly.  Whisk egg and milk; stir into crumb mixture just until moistened.  Pour hot rhubarb mixture into a 2 quart 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.

(Pat Habiger, Spearville, KS)