Almond Rhubarb Pastry

  • Pastry:
  • 3 cup All-purpose flour
  • 1 Tbsp Baking powder
  • 1 tsp Salt
  • 1 cup Shortening
  • 2 Eggs; beaten
  • 1/3 cup Milk; divided
Filling Ingredients:
  • 1-1/2 cup Sugar
  • 1/4 cup Quick-cooking tapioca
  • 6 cup Rhubarb
  • Chopped fresh or frozen
Topping Ingredients:
  • 1/2 cup Butter or margarine
  • 3/4 cup Sugar
  • 2 Tbsp Milk
  • 1/2 tsp Vanilla extract
  • 1 cup Almonds; slivered image placeholder

Recipe by: Country Woman Combine flour, baking powder and salt; cut in shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry ingredients and stir with a fork just until dough clings together.

Add some or all of remaining milk if necessary. Shape into a ball. Divide in half. On a floured surface, roll half of dough into a 17-in, x 12-in. rectangle. Transfer to a greased 15-in, x 10-in. x 1-in. baking pan.

Combine filling ingredients; sprinkle over dough in pan. Rollout remaining dough into a 15-in. x 10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal.

For topping, in a saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread over pastry. Sprinkle almonds on top. Bake at 400° F for 20 minutes; reduce heat to 300° F.

Bake 30-40 minutes longer or until golden brown. Serve warm or cold.

Servings: 16-20
Submitted by: Recipe Group Member