- 1-1/2 cups sugar
- 1/4 cup quick-cooking tapioca
- 6 cups chopped fresh or frozen rhubarb
- 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
- 1/2 cup butter
- 3/4 cup sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup slivered almonds
- 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.
Reviews for Almond Rhubarb Pastry
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"We apologize for an earlier error in this recipe, but it is correct as printed here now.Taste of Home Test Kitchen"
"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."
"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!"
"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."
"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."