ALMOND RHUBARB PASTRY
One thing's certain each time I serve this...someone will ask for the recipe! My family...my husband and our children, 12 and 9-and I live on the outskirts of town. I grow my rhubarb, and my plant gets bigger every year.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20-24 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary., Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan., Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal. , For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 414 calories, Fat 23g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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