PASTRY
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup shortening
2 eggs, beaten
1/3 cup milk, divided
FILLING
1 1/2 cup sugar
1/4 cup quick-cooking tapioca
6 cups chopped fresh or frozen rhubarb
TOPPING
1/2 cup butter or margarine
3/4 cup sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup slivered almonds
Combine flour, baking powder and salt; cut in shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry ingredients and stir with a fork just until dough clings together. Add some or all of remaining milk if necessary.
Shape into a ball. Divide in half. On a floured surface, roll half of dough into a 17-in. x 12-in. rectangle. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan.
Combine filling ingredients; sprinkle over dough in pan. Roll out remaining dough into a 15-in. x 10-in. rectangle. Place over filling. Fold bottom edge of dough over top layer of dough; press edges together to seal.
For topping, in a saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread over pastry. Sprinkle almonds on top.
Bake at 400 degrees F for 20 minutes; reduce heat to 300 degrees F. Bake 30-40 minutes longer or until golden brown. Serve warm or cold.
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