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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Almond Rhubarb Pastry Recipe

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This recipe for Almond Rhubarb Pastry is from At The Roylance's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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

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

Directions:
Directions:
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@ 400º for 20 min.
Reduce heat to 300º & bake 30-40 min. longer or until golden brown.

Number Of Servings:
Number Of Servings:
15
Personal Notes:
Personal Notes:
I got this recipe from "Taste Of Home Magazine."

It's really good!

 

 

 

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