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Category: Baked Goods/Pastries
Rating: (?) Not Yet Rated
Contributing Chef: adminjames
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Title: Almond Rhubarb Pastry - Country Woman
Ingredients:
1 Servings
Pastry:
3 Cup All-purpose flour
1 Tbl Baking powder
1 Tsp Salt
1 Cup Shortening
2 Eggs, beaten
1/3 Cup Milk, divided
Filling:
1 1/2 Cup Sugar
1/4 Cup Quick-cooking tapioca
6 Cup Rhubarb
fresh (or frozen), Chopped
Topping:
1/2 Cup Butter (or margarine)
3/4 Cup Sugar
2 Tbl Milk
1/2 Tsp Vanilla extract
1 Cup Almonds, slivered
Method of Preparation:
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. Posted to Bakery Shoppe Digest147 by Bill <> on Jul 06, 1997 |
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