Rhubarb Season is here. I would like to share a recipe given to me by my friend Sue Hoadley. Yum!!! You will not be disappointed.
PS. Rhubarb freezes beautifully. Dice and throw in a freezer bag. You can pull out what you need all winter.
1 1/4 cups flour, divided
1/3 cup powdered sugar
1/2 cup cold butter
1 1/4 cups sugar
2 cups rhubarb, diced
1/2 cup walnuts, chopped
1/2 cup flakes coconut
In a medium bowl, combine 1 cup flour and powdered sugar. Cut in the butter until crumbly. Pat into a lightly greased 9x13 baking dish. Bake at 350 for 13-15 minutes or until lightly brown around edges. Cool
In a bowl, combine sugar and remaining flour. Add eggs; mix well. Stir in rhubarb, nuts and coconut; pour over cooled crust. Bake 30-35 minutes or until set. Cool on wire rack. Cut into bars. Enjoy.