Almond Rhubarb Pastry Recipe

Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 414
  • Fat:
  • 23 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 53 mg
  • Sodium:
  • 477 mg
  • Carbohydrate:
  • 46 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g


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Almond Rhubarb Pastry

Country Woman

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.

SERVINGS: 16-20

CATEGORY: Dessert

METHOD: Baked

TIME: Prep: 40 min. Bake: 50 min.

Ingredients:

  • 1-1/2 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 6 cups chopped fresh or frozen rhubarb
  • PASTRY:
  • 4 cups all-purpose flour
  • 4 tablespoons baking powder
  • 1-1/4 teaspoons salt
  • 1-1/4 cups shortening
  • 3 eggs, beaten
  • 1/3 to 1/2 cup butter, divided
  • TOPPING:
  • 1/2 cup butter
  • 3/4 cup sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • 1 cup slivered almonds

Directions:

In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs.
   Combine the eggs and 1/3 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 large half into a 17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
    Spoon rhubarb filling into crust. 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, 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 on top. Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold. Yield: 16-20 servings.


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