 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 30 |
|
Dreaming of a different way to use rhubarb? Try these sweet bars shared by Marion Tomlinson of Madison, Wisconsin. She tops a tender shortbread-like crust with rhubarb, walnuts and coconut for delicious results. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour, divided |
1/3 cup confectioners' sugar |
1/2 cup cold butter, cubed |
1-1/4 to 1-1/2 cups sugar |
2 eggs |
2 cups diced fresh or frozen rhubarb |
1/2 cup chopped walnuts |
1/2 cup flaked coconut |
Directions:
1. In a large bowl, combine 1 cup flour and confectioners' sugar. Cut in the butter until crumbly. Pat into a lightly greased 13-in. x 9-in. baking dish. Bake at 350° for 13-15 minutes or until edges are lightly browned.
2. In a large bowl, combine sugar and remaining flour. Add eggs. Stir in the rhubarb, walnuts and coconut; pour over crust. Bake 30-35 minutes longer or until set. Cool on a wire rack. Cut into bars. Yield: 2-1/2 to 3 dozen.
|
|