Almond rhubarb pastry

Yield: 1 servings

Measure Ingredient
3 cups All-purpose flour
1 tablespoon Baking powder
1 teaspoon Salt
1 cup Shortening
2 eaches Eggs -- beaten
⅓ cup Milk -- divided
1½ cup Sugar
¼ cup Quick-cooking tapioca
6 cups Rhubarb
Chopped fresh or frozen
½ cup Butter or margarine
¾ cup Sugar
2 tablespoons Milk
½ teaspoon Vanilla extract
1 cup Almonds -- slivered

Combine flour, baking powder and salt; cut in shortening as for pie pastry. Mix eggs and ¼ 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 boltom 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 deg.for 20 minutes; reduce heat to 300 deg. Bake 30-40 minutes longer or until golden brown. Serve warm or cold.

Yield:16-20 servings.

Recipe By : Country Woman

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