ALMOND RHUBARB PASTRY
One thing's certain each time I serve this...someone will ask for the recipe! My family...my husband and our children, 12 and 9-and I live on the outskirts of town. I grow my rhubarb, and my plant gets bigger every year.
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 20-24 servings.
Number Of Ingredients 16
Steps:
- 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., 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., 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. , 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., Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.
Nutrition Facts : Calories 414 calories, Fat 23g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 46g carbohydrate (24g sugars, Fiber 2g fiber), Protein 5g protein.
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Kay Emily
[email protected]I can't wait to make this pastry again. It was so good!
Mirembe Claire
[email protected]This pastry was a hit at my party. Everyone loved it!
Mrana Mrana
[email protected]The crust was a bit dry, but the filling was delicious.
Fareed Arif ali
[email protected]This pastry was a bit too sweet for me, but I think I'll try it again with less sugar.
Da Khapero Watan
[email protected]I made this pastry for my family and they all loved it. It's definitely a keeper.
RAWON official
[email protected]This was the perfect dessert for a special occasion. It was elegant and delicious.
K Ivan
[email protected]I'm not a big fan of rhubarb, but I loved this pastry. The almond filling was so rich and creamy.
Anah Bermudez
[email protected]This pastry was a lot of work, but it was worth it. It was absolutely delicious.
Md Redoy Chaka
[email protected]I had some trouble getting the crust to come together, but the filling was delicious.
Yoav Shilo
[email protected]This pastry was a bit too sweet for my taste, but the crust was amazing.
Thabang Legodi
[email protected]I love the combination of almond and rhubarb in this pastry. It's a unique and delicious dessert that's perfect for any occasion.
ish man
[email protected]The almond rhubarb pastry was a delicious and impressive dessert. The crust was flaky and the filling was sweet and tangy. I would highly recommend this recipe.
JoyceKaren Ilagan
[email protected]This pastry was easy to make and turned out beautifully. I'll definitely be making it again.
Loretta Baker
[email protected]I made this pastry for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
Cul Henry
[email protected]This was the perfect dessert for a spring brunch. It was light and refreshing, and the almond and rhubarb flavors were a nice change from the usual berry pies.
Angel Flores
[email protected]I'm not usually a fan of rhubarb, but this pastry changed my mind. The almond filling was so rich and creamy, and it paired perfectly with the tart rhubarb.
Sinqobile Ngwane
[email protected]This almond rhubarb pastry was an absolute delight! The combination of sweet and tart flavors was perfectly balanced, and the crust was flaky and buttery. I will definitely be making this again.