Preheat oven to 400º. Butter a 9"x9" or 11"x7" baking pan.
In a medium bowl, combine rhubarb, sugar, salt, lemon juice and almond extract; stir well; set aside.
In a separate bowl, combine flour, sugar, salt and baking powder; stir together.
Add shortening and butter, then cut together with a pastry cutter or fork.
Beat egg and milk together; pour into flour mixture; stir with a fork until just combined
Pour rhubarb into a buttered baking pan.
Tear off pinches of cobbler topping dough and drop onto the surface of the fruite, creating a "cobbled" texture.
Sprinkle additional sugar over the top.
Bake in 400º oven for 30-35 minutes or until golden brown and bubbly.
Serve warm with vanilla ice cream or fresh whipped cream.