Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

PASTRY: 1/4 c Quick-cooking tapioca
3 c All-purpose flour 6 c Rhubarb
1 tb Baking powder Chopped fresh or frozen
1 ts Salt TOPPING:
1 c Shortening 1/2 c Butter or margarine
2 ea Eggs -- beaten 3/4 c Sugar
1/3 c Milk -- divided 2 tb Milk
FILLING: 1/2 ts Vanilla extract
1 1/2 c Sugar 1 c Almonds -- slivered

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

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