Ingredients
1-1/2 cups sugar1/4 cup quick-cooking tapioca6 cups chopped fresh or frozen rhubarbPASTRY:3 cups all-purpose flour1 tablespoon baking powder1 teaspoon salt1 cup shortening2 large eggs, beaten1/4 to 1/3 cup 2% milk, dividedTOPPING:1/2 cup butter3/4 cup sugar2 tablespoons milk1/2 teaspoon vanilla extract1 cup slivered almonds
Preparation
In a large bowl, combine the sugar, tapioca and rhubarb; let stand for 15 minutes. In another bowl, combine the flour, baking powder and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the eggs and 1/4 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 larger half into a 17x12-in. rectangle. Transfer to a greased 15x10x1-in. baking pan.
Spoon rhubarb filling into crust. Roll out remaining dough into a 15x10-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 over top.
Bake at 400° for 20 minutes. Reduce heat to 325°; bake 20-25 minutes longer or until golden brown. Serve warm or cold.
