Almond Rhubarb Pastry
Grrrrrgh!
Course : Pastries
From: HungryMonster.com
Serves: 16
 

Ingredients:

---pastry
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 large eggs -- beaten
1/3 cup milk -- divided
---filling
6 cups chopped fresh or frozen rhubarb
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
---topping
1/2 cup butter or margarine
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds
 

Preparation:

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. Roll out 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 to 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 to 40 minutes longer or until golden brown. Serve warm or cold.

 

Nutritional Information:

425 Calories (kcal); 24g Total Fat; (50% calories from fat); 5g Protein; 48g Carbohydrate; 40mg Cholesterol; 295mg Sodium