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Almond Rhubarb Pastry Recipe

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This recipe for Almond Rhubarb Pastry, by , is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vickie Branom
Added: Monday, November 5, 2007


3 cups flour
1 T. baking powder
1 t. salt
1c. butter flavored Crisco
2 eggs beaten
1/4 -1/3 milk , divided

1 1/2 c. sugar
1/4 c. quick cooking tapioca
6 c. fresh or frozen chopped rhubarb

1/2 c. butter
3/4 c. sugar
2 T. milk
1/2 t. vanilla
1 c. slivered almonds

Combine flour, baking powder & salt; cut in shortening as for pie crust.
Mix eggs & 1/4 c. milk; add to dry ingredients & stir with fork just until dough clings together. Add some or all of remaining milk if needed.
Shape into a ball & divide in half.
Roll out on a floured surface into a 11x15 rectangle & put into a greased 9x13 pan.
Mix together filling & put over dough in pan.
Roll out remaining dough to 9 x13 & place over filling.
Fold bottom edge of dough over top layer of dough & press edges together to seal.

In a sauce pan melt butter & add sugar & milk.
Bring to a gentle boil ; boil for 2-3 min., stirring constantly. Remove from heat & stir in vanilla.
Spread over pastry & sprinkle almonds on top.
Bake@ 400 for 20 min.
Reduce heat to 300 & bake 30-40 min. longer or until golden brown.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
I got this recipe from "Taste Of Home Magazine."

It's really good!




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