Almond Rhubarb Pastry - Country Woman
Ingredients :
Pastry:
3 cup All-purpose flour
1 tbl Baking powder
1 tsp Salt
1 cup Shortening
2 x Eggs, beaten
1/3 cup Milk, divided
Filling:
1 1/2 cup Sugar
1/4 cup Quick-cooking tapioca
6 cup Rhubarb
Chopped fresh or frozen
Topping:
1/2 cup Butter or margarine
3/4 cup Sugar
2 tbl Milk
1/2 tsp Vanilla extract
1 cup Almonds, slivered
Method :
* 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 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.