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Almond Rhubarb Pastry Recipe

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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.

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Almond Rhubarb Pastry Recipe

Prep: 40 min. Bake: 45 min.

Yield: 24 Servings

40 45 85

Ingredients

1-1/2 cups sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
PASTRY:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 eggs, beaten
1/4 to 1/3 cup 2% milk, 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 another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 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 larger 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 over 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: 2 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Originally published as Almond Rhubarb Pastry in Country Woman March/April 1993, p31

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Reviews for Almond Rhubarb Pastry

Almond Rhubarb Pastry

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Reviewed on Apr. 24, 2012 by KScales

We apologize for an earlier error in this recipe, but it is correct as printed here now.

Taste of Home Test Kitchen

Reviewed on Aug. 30, 2011 by charlenepaugustyn

I found the original recipe from my Country Woman magazine & sorry to say that this one is all wrong for the pastry. The original recipe calls for 3 cups all-purpose flour; 1 Tab. baking powder; 1 tsp. salt; 1 cup shortening; 2 eggs, beaten; 1/4 to 1/3 cup milk, divided. In the directions, the second # should read, Mix eggs & 1/4 cup milk; add to dry ingredients & stir with a fork just until dough clings together. Add some or all of the remaining milk, if necessary. Next # Shape into a ball. Divide in half. Think you should be able to work with the changes, as shown, but this whole recipe should be re-written. Ingredients are to expensive to waste them with the wrong amounts shown.

Reviewed on Jun. 15, 2011 by Mrs_T

First off, there are errors in this recipe as written. 4 Tablespoons of baking powder is way too much. The original recipe (which is what I was using, having clipped it years ago) only calls for 1 tablespoon. Also, as others have guessed, the "divided" butter quantity listed as the last ingredient in the pastry, should actually be milk.

Also, I had trouble rolling out the dough to the required size. I had to patch it a lot, but it did work, and the filling didn't leak all over the oven as I feared it might. It did start to leak a bit while still at the higher oven temp, so I put some foil on the oven rack below the pan. Lowering the temperature as specified helped it not to leak further, I'm sure.

Having said all that, we found this delicious. I did change some things from either necessity or preference.

I only had 3/4 cup shortening on hand (I use Crisco® sticks) and figured that would be plenty. It was fine. I only had 4-1/2 cups rhubarb, so I made up the difference by adding 1/2 cup frozen blueberries and 1 large apple, chopped. Probably almost any fruit would work. I really liked the way the filling came out. For the topping, I used only 1/4 cup butter and it worked out just fine. Although the pastry is not sweet at all, that sweet, crunchy topping makes all the difference.

This is one terrific pastry and I will definitely be making it again!

Reviewed on Jun. 07, 2010 by robertshaw

Shouldn't the 1/3 to 1/2 c. butter be milk in the pastry ingredients, just like it says in the directions ? Awesome flavour. Used almond flavoring instead of vanilla in the topping. Very thick, light, flaky crust with 4 tbsp. baking powder. Will try 4 tsp. next time.

Reviewed on May. 24, 2010 by maryhope

I just made this earlier today and its the best rhubarb dessert ever! I added a package of strawberry gelatin powder to the rhubarb mixture as is my custom when making rhubarb pies. I also added a few drops of almond flavoring in addition to the vanilla in the topping. This one is a keeper.

Reviewed on Aug. 11, 2009 by magipie

I made this last nite and yes it was alittle time comsuming. I was so looking forword to eating this but when it cooled and we cut into it I had to spit it out. It was HORRIBLE!I also agree with the other reader what butter divided? Why 4T of bakeing powder? There surely has to be a mistake somewhere.Maybe Someone needs to recheck this recipe.MN

Reviewed on Jun. 07, 2009 by Nancy McCauley

Re: Almond Rhubarb Pastry. Wonderful and delightful! But, per recipe calls for butter, divided, but when reading directions, there is no butter in recipe, just milk. Just fyi for those who want a great dessert!

Reviewed on May. 02, 2009 by pjnlmt

I cannot believe how WONDERFUL and DELIGHTFULLY AWESOME this recipe turned out to be. It takes a bit of effort but worth every second!! I added cinnamon as well as almond extract (to taste) to the rhubarb mixture and almond extract to the butter & sugar mixture. I can see why it got a blue ribbon!!! I served it warm with vanilla ice milk!!