MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Rhubarb Pastry
 Categories: Desserts, Nuts, Filling, Canadian, Fruit
      Yield: 16 Servings
 
           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  Fresh or frozen rhubarb;
           -chopped
           TOPPING:
    1/2 c  Butter
    3/4 c  Sugar
      2 tb Milk
    1/2 ts Vanilla extract
      1 c  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 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 17x12"
  rectangle. Transfer to a greased 15x10x1" baking pan.
  
  Combine filling ingredients; sprinkle over dough in pan. Roll out
  remaining dough into a 15x10" rectangle. Place over filling.
  Fold bottom edge of dough over top edge 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 degrees F for 20 minutes; reduce heat
  to 300 degrees F. Bake 30-40 minutes longer or until golden brown.
  Serve warm or cold.
  
  Recipe by Lois Dyck, Coaldale, Alberta

  Source: Country Woman Magazine Mar/Apr 93

  Posted by: Jim Bodle 5/93
  
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