Rhubarb coconut bars
16 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Flour |
| ½ | cup | Butter or margarine |
| 1 | teaspoon | Baking powder |
| 1 | Egg | |
| 1 | teaspoon | Milk |
| 2 | cups | Rhubarb; cut into 1 inch pieces |
| 2 | tablespoons | Water |
| ⅓ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
| 2 | tablespoons | Cold water |
| 1 | cup | Sugar |
| ½ | cup | Butter or margarine |
| 1 | teaspoon | Vanilla |
| 1 | Egg | |
| 2 | cups | Grated coconut |
Directions
CRUST
FILLING
TOPPING
From: Helen Edwards <bt343@...> Date: 20 Jun 1995 15:40:45 +0100 Helen Edwards, President, Hallmark Society - Victoria, B.C. Minority Shareholder, Vancouver Canucks Hockey Club To make Filling: Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp.
water in a small saucepan. Cook over medium heat until rhubarb is saucey, stirring occasionally to prevent scorching. When rhubarb is cooked, mix together cornstarch and cold water. Add to rhubarb and cook until suace clears and thickens. Set aside to cool.
Heat oven to 350F. Grease an 8 inch square pan.
Crust: Sift together flour and baking powder in medium bowl. Cut in butter.
Beat egg and milk together. Stir into flour mixture until well blended. Pat into bottom of greased pan. Pour cooled rhubarb sauce over crust.
Topping: cream together sugar and butter. Beat in vanilla and the egg. Stir int the grated coconut. Spread over the rhubarb sauce. Bake at 350F for 30 minutes. Cool to room temperature before cutting. Serves 16.
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