Almond Rhubarb Pastry Recipe

Name: Almond Rhubarb Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups sugar; 1/4 cup quick-cooking tapioca; 6 cups chopped fresh or frozen rhubarb; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 cup shortening; 2 large eggs, beaten; 1/4 to 1/3 cup 2% milk, divided; 1/2 cup butter; 3/4 cup sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract; 1 cup slivered almonds

Servings: persons

1-1/2 cups sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 large eggs, beaten
1/4 to 1/3 cup 2% milk, divided
1/2 cup butter
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds

1
In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 cup milk; add to crumb mixture, tossing with a fork until dough forms a ball. Add some or all of remaining milk if necessary.
2
Divide dough in half so that one piece is slightly larger than the other. On a lightly floured surface, roll out larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan.
3
Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal.
4
For topping, melt butter in a small saucepan; add sugar and milk. Bring to a gentle boil; cook and stir 2-3 minutes longer or until thickened. Remove from the heat; stir in vanilla. Spread over pastry. Sprinkle almonds over top.
5
Bake at 400u00b0 for 20 minutes. Reduce heat to 325u00b0; bake 20-25 minutes longer or until golden brown. Serve warm or cold.

1065

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1-1/2 cups sugar, 1/4 cup quick-cooking tapioca, 6 cups chopped fresh or frozen rhubarb, 3 cups all-purpose flour, and more.

Yes, Almond Rhubarb Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Almond Rhubarb Pastry

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