Almond Rhubarb Pastry - Country Woman

Title:
Almond Rhubarb Pastry - Country Woman

Yield:
1 Servings

Categories:
Pie




Ingredients:





          Pastry:


     3 c  All-purpose flour


     1 tb Baking powder


     1 ts Salt


     1 c  Shortening


     2    Eggs; beaten


   1/3 c  Milk; divided


          Filling:


 1 1/2 c  Sugar


   1/4 c  Quick-cooking tapioca


     6 c  Rhubarb


          Chopped fresh or frozen


          Topping:


   1/2 c  Butter or margarine


   3/4 c  Sugar


     2 tb Milk


   1/2 ts Vanilla extract


     1 c  Almonds; slivered






 Recipe by: Country Woman Combine flour, baking powder and salt; cut in


 shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry


 ingredients and stir with a fork just until dough clings together. Add some


 or all of remaining milk if necessary. Shape into a ball. Divide in half.


 On a floured surface, roll half of dough into a 17-in, x 12-in. rectangle.


 Transfer to a greased 15-in, x 10-in. x 1-in. baking pan. Combine filling


 ingredients; sprinkle over dough in pan. Rollout 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, in a


 saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3


 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread


 over pastry. Sprinkle almonds on top. Bake at 400 deg.for 20 minutes;


 reduce heat to 300 deg. Bake 30-40 minutes longer or until golden brown.


 Serve warm or cold. Yield:16-20 servings.


 


 Posted to Bakery Shoppe Digest147 by Bill 
on Jul 06,


 1997