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Recipe: Almond Rhubarb Pastry
Similar Categories: Almond, Rhubarb, Pastry
Makes 16 servings
PASTRY:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 eggs, beaten
1/4 to 1/3 cup milk, divided
FILLING:
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
TOPPING:
1/2 cup butter or margarine
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds
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. 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, 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 for 20 minutes; reduce heat to
300. Bake 30-40 minutes longer or until golden brown. Serve warm or
cold.
PASTRY:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 eggs, beaten
1/4 to 1/3 cup milk, divided
FILLING:
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
TOPPING:
1/2 cup butter or margarine
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds
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. 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, 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 for 20 minutes; reduce heat to
300. Bake 30-40 minutes longer or until golden brown. Serve warm or
cold.
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