Neither quick nor low calorie, but tasty.
FOR PRINTABLE VERSION CLICK HERE: Rhubarb Almond Flake
3 cups flour
1 cup shortening
1 Tbs baking powder
1 tsp salt
2 eggs
1/2 cup milk
1 1/2 cups sugar
4 tsp quick cooking tapioca
6 cups rhubarb (chopped)
1 1/2 cups slivered almonds
6 Tbs butter
1/2 cup sugar
2 Tbs milk
1 tsp vanilla
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.
Servings: 12
The verdict: This is the other recipe I made for Mother’s Day at my Mom’s. When I was making it, I had difficulty getting the crust to stretch far enough so I was a bit nervous when it went into the oven. Luckily, when it baked the dough expanded, filling in the holes. My family LOVED this. I used 6 C of rhubarb but wish I had used 8. Oh well, next time!
Nutrition Facts
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.
Amount Per Serving
Calories 585.91
Calories From Fat (50%) 293.92
% Daily Value
Total Fat 33.46g 51%
Saturated Fat 11.73g 59%
Cholesterol 61.1mg 20%
Sodium 336.63mg 14%
Potassium 371.28mg 11%
Total Carbohydrates 65g 22%
Fiber 3.99g 16%
Sugar 35.69g
Protein 9.12g 18%
This post linked to WanderFood Wednesday , Ultimate Recipe Swap and Mouthwatering Mondays
This looks delicious, even though I’m not a big rhubarb fan. I’d probably like this because of all the sugar 🙂
.-= Nancie (Ladyexpat)´s last blog ..Rice Cake DDeok =-.
This looks yummy!
Oh my goodness that looks delightful!! Love that you said it’s not quick or low calorie – at least you’re honest! Often the tastiest things are neither of those 🙂 Can’t wait to make it!
.-= Stephanie´s last blog ..Recipe of the Week: Jambalaya =-.