I just made this earlier today and its the best rhubarb dessert ever! I added a package of strawberry gelatin powder to the rhubarb mixture as is my custom when making rhubarb pies.I also added a few drops of almond flavoring in addition to the vanilla in the topping.
Prep: 40 min.
Bake: 50 min.
Yield: 16-20 Servings
Ingredients
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
PASTRY:
4 cups all-purpose flour
4 tablespoons baking powder
1-1/4 teaspoons salt
1-1/4 cups shortening
3 eggs, beaten
1/3 to 1/2 cup butter, divided
TOPPING:
1/2 cup butter
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds
Directions
- In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes.
- In a large bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs.
- Combine the eggs and 1/3 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 large half into a 17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
- Spoon rhubarb filling into crust. Roll out remaining dough into a 15-in. x 10-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 on top. Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold. Yield: 16-20 servings.
FootNote:
- If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutrition Facts:
- 1 serving (1 piece) equals 414 calories, 23 g fat (8 g saturated fat), 53 mg cholesterol, 477 mg sodium, 46 g carbohydrate, 2 g fiber, 5 g protein.
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