Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        pastry
  3               cups  all-purpose flour
  1         tablespoon  baking powder
  1           teaspoon  salt
  1                cup  shortening
  2                     eggs -- beaten
     1/4                to -- (up to )
     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