Almond Rhubarb Pastry Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
PASTRY:,
1/4 cup: Quick-cooking tapioca,
3 cup: All-purpose flour,
6 cup: Rhubarb,
1 tbsp: Baking powder,
Chopped fresh or frozen,
1 tsp: Salt,
TOPPING:,
1 cup: Shortening,
1/2 cup: Butter or margarine,
2 each: Eggs, beaten
3/4 cup: Sugar,
1/3 cup: Milk, divided
2 tbsp: Milk,
FILLING:,
1/2 tsp: Vanilla extract,
1 1/2 cup: Sugar,
1 cup: Almonds, slivered
Directions:
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
boltom 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.
Recipe By : Country Woman
Source from luhu.jp
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
boltom 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.
Recipe By : Country Woman
Source from luhu.jp