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Recipe Name: Almond Rhubarb Pastry - Country Woman Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) All-Purpose Flour
1 Tablespoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Cup(s) Shortening
2 Eggs, beaten
1/3 Cup(s) Milk, divided
1 1/2 Cup(s) Sugar
1/4 Cup(s) Quick-cooking tapioca
6 Cup(s) Rhubarb
Chopped fresh or frozen
1/2 Cup(s) Butter or margarine
2 Tablespoon(s) Milk
1/2 Teaspoon(s) Vanilla extract
1 Cup(s) Almonds, slivered
Recipe by: Country Woman 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 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 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. Posted to Bakery Shoppe Digest147
by Bill <> on Jul 06, 1997

Nutrition (calculated from recipe ingredients)
Calories: 10596
Calories From Fat: 5238
Total Fat: 589.6g
Cholesterol: 506.8mg
Sodium: 6191.6mg
Potassium: 4798.1mg
Carbohydrates: 1219.7g
Fiber: 50g
Sugar: 475.5g
Protein: 132.7g

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