Recipe - Rhubarb Coconut Bars

CRUST
1 cup Flour
One half cup Butter or margarine
1 teaspoon Baking powder
1 Egg
1 teaspoon Milk

FILLING
2 cup Rhubarb; cut into 1 inch
pieces
2 tablespoon Water
1/3 cup Sugar
1 tablespoon Cornstarch
2 tablespoon Cold water

TOPPING
1 cup Sugar
One half cup Butter or margarine
1 teaspoon Vanilla
1 Egg
2 cup Grated coconut

From: Helen Edwards bt343@freenet.carleton.ca

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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