Rhubarb Almond Pastry -- and had not tried it. It's from a 1993 Country Woman magazine!
We liked these pastry squares a lot. They would be good for breakfast or a coffee break as well as for dessert. I especially liked the way the filling turned out and that it didn't have to be precooked. The tapioca thickened it just right. I ran out of rhubarb so filled in with a chopped apple and a few frozen blueberries.
I do need to note that the recipe you will find on the Taste of Home site has a couple of errors in it. The last ingredient listed for the pastry should be milk, not butter. And the recipe I have calls for 1 Tablespoon baking powder, while the one on the site calls for 4 Tblsp. I can't believe that's correct.
Hope you enjoy this recipe if you try it!
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