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Almond Rhubarb Pastry Recipe
Almond Rhubarb Pastry Recipe photo by Taste of Home

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.
TOTAL TIME: Prep: 40 min. Bake: 45 min.
MAKES:24 servings
TOTAL TIME: Prep: 40 min. Bake: 45 min.
MAKES: 24 servings

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Reviews for Almond Rhubarb Pastry

AVERAGE RATING
   (4)
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5 Star
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MY REVIEW
Reviewed Apr. 24, 2012

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

Taste of Home Test Kitchen

MY REVIEW
Reviewed Aug. 30, 2011

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.

MY REVIEW
Reviewed Jun. 15, 2011

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!

MY REVIEW
Reviewed Jun. 7, 2010

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.

MY REVIEW
Reviewed May. 24, 2010

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.

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