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Almond Rhubarb Pastry

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
    20-24 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 large 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

  • 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 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan.
  • 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.
  • 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.
Nutrition Facts
1 piece: 414 calories, 23g fat (8g saturated fat), 53mg cholesterol, 477mg sodium, 46g carbohydrate (24g sugars, 2g fiber), 5g protein.

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