Almond rhubarb pastry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| PASTRY: | ||
| 3 | cups | All-purpose flour |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | cup | Shortening |
| 2 | eaches | Eggs -- beaten |
| ⅓ | cup | Milk -- divided |
| FILLING: | ||
| 1½ | cup | Sugar |
| ¼ | cup | Quick-cooking tapioca |
| 6 | cups | Rhubarb |
| Chopped fresh or frozen | ||
| TOPPING: | ||
| ½ | cup | Butter or margarine |
| ¾ | cup | Sugar |
| 2 | tablespoons | Milk |
| ½ | teaspoon | Vanilla extract |
| 1 | cup | Almonds -- slivered |
Directions
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