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Ingredients
- 3 c. All-purpose flour
- 1 Tbsp. Baking pwdr
- 1 tsp Salt
- 1 c. Shortening
- 2 x Large eggs, beaten
- 1/3 c. Lowfat milk, divided
- 1 1/2 c. Sugar
- 1/4 c. Quick-cooking tapioca
- 6 c. Rhubarb Minced fresh or possibly frzn
- 1/2 c. Butter or possibly margarine
- 3/4 c. Sugar
- 2 Tbsp. Lowfat milk
- 1/2 tsp Vanilla extract
- 1 c. Almonds, slivered
Directions
- Combine flour, baking pwdr and salt; cut in shortening as for pie pastry. Mix Large eggs and 1/4 c. lowfat milk; add in to dry ingredients and stir with a fork just till dough clings together. Add in some or possibly all of remaining lowfat 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, heat butter; add in sugar and lowfat milk. Bring to a gentle boil; boil 2-3 min, stirring constantly. Remove from heat; stir in vanilla. Spread over pastry. Sprinkle almonds on top. Bake at 400 deg.for 20 min; reduce heat to 300 deg. Bake 30-40 min longer or possibly till golden.
- Serve hot or possibly cool.
- Yield:16-20 servings.
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