Ingredients
- Pastry:
- 3 C flour
- 1 T baking powder
- 1 t salt
- 1 C shortening
- 2 eggs, beaten
- 1/4 - 1/3 C milk, divided
- Filling:
- 1 1/2 C sugar
- 1/4 C quick cooking tapioca
- 6 C chopped fresh or frozen rhubarb
- Topping:
- 1/2 C butter
- 3/4 C sugar
- 2 T milk
- 1/2 t vanilla
- 1 C slivered almonds
Preparation
Step 1
Combine flour, baking powder and salt; cut in shortening as for pastry. Mix eggs and 1/4 C 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 floured surface, roll half of dough into 17 X 12 rectangle. Transfer to greased 15 X 10 in baking pan. Combine filling ingredients; sprinkle over dough in pan. Roll out remaining dough into 15 x 10 in rectangle. Place over filling. Fold bottom 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 degrees for 20 minutes; reduce heat to 300. Bake 30-40 minutes longer or til golden brown.