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Almond Rhubarb Pastry

 Almond Rhubarb Pastry
One thing's certain each time I serve this...someone will ask for the recipe! 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.
24 ServingsPrep: 40 min. Bake: 45 min.


  • 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 McCormick® Pure 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.

2 of 2

Almond Rhubarb Pastry (continued)

Directions (continued)

  • 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.