Title: Almond Rhubarb Pastry
Categories: Dessert Rhubarb Nut Almonds
Yield: 4 Servings

3	c	All-purpose flour
1	tb	Baking powder
1	ts	Salt
1	c	Shortening
2		Eggs, beaten
1/4		-1/3 C Milk, divided

Filling: 1 1/2 c Sugar 1/4 c Quick cooking tapioca 6 C Chopped fresh or frozen rhubarb

Topping: 1/2 c Butter or margarine 3/4 c Sugar 2 T Milk 1/2 t Vanilla extract 1 c Slivered almonds

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 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 17" x 12" rectangle. Transfer to a greased 15" x 10" x 1" baking pan.

Combine filling ingredients; sprinkle over dough in pan. Roll out remaining dough into a 15" x 10" rectangle. Place over filling. Fold bottom edge of dough over top edge 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 degrees for 20 minutes; reduce heat to 300 degrees. Bake 30-40 minutes longer or until golden brown. Serve warm or cold. Yield: 16-20 servings

SOURCE: *Lois Dyck, Coaldale, Alberta, Country Woman Magazine Mar/Apr 93 POSTED BY: Jim Bodle 5/93

Pastry:

From: Pat Stockett Date: 08-10-97 (16:18) The Pine Tree Bbs (222) Cooking(F)

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