Almond Rhubarb Pastry

• 1-1/2 cups sugar
• 1/4 cup quick-cooking tapioca
• 6 cups chopped fresh or frozen rhubarb
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup shortening
• 2 large eggs, beaten
• 1/4 to 1/3 cup 2% milk, divided
• 1/2 cup butter
• 3/4 cup sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup slivered almonds

1. 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.
2. 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.
3. 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.
4. 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.
5. Bake at 400u0b0 for 20 minutes. Reduce heat to 325u0b0; bake 20-25 minutes longer or until golden brown. Serve warm or cold.

sugar, quickcooking tapioca, frozen rhubarb, allpurpose, baking powder, salt, shortening, eggs, milk, butter, sugar, milk, vanilla, almonds

Taken from www.tasteofhome.com/recipes/almond-rhubarb-pastry/ (may not work)