Side Pannel
Almond Rhubarb Pastry - Country Woman
Almond Rhubarb Pastry - Country Woman
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pies
Ingredients List
- 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
Directions
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.
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.
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