Almond Rhubarb Pastry

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 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan.
3. Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-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.