1

Cut together flour, shortening, baking powder, and salt with pastry blender or two forks until shortening is the size of small peas.

2

Beat eggs in a measuring cup. Add enough milk to make 1 C liquid. Add this to the flour mixture and form into ball, using additional milk if needed. Grease a baking sheet or jelly roll pan. Divide dough in half. Roll one half out and fit in pan.

3

Mix together sugar and tapioca; sprinkle half of the mixture over dough. Spread rhubarb on top. Sprinkle with remaining sugar and tapioca. Roll out remaining dough and place over top. Seal edges.

4

Combine almonds, butter, sugar, milk, and vanilla in a saucepan and bring to a boil, 2-3 minutes. Spread over pastry. Bake in preheated oven at 400F for 20 minutes; place an extra baking sheet on a lower rack to catch any drips. Reduce temperature to 300F and bake until golden, another 35 to 40 minutes. Cool completely.

Serving size: 1/12 of a recipe (6.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.