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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
• 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

Description

Field Editor Pat Habiger Of Spearville, Kansas Notes, 'In Spring, I Frequently Make This Tangy Biscuit-topped Treat.'

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