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Rhubarb-Coconut Glories




  1. Heat oven to 325 degrees F.
  2. Mix 1 cup of the flour and 1/4 cup of the sugar in a medium bowl.
  3. Cut in the butter with pastry blender; mix well with fingers.
  4. Press into the bottom of a greased 8-inch square baking pan.
  5. Bake for 15 minutes.
  6. Meanwhile, mix the remaining 3 tablespoons flour and 1 cup of the sugar in a medium bowl.
  7. Mix in the eggs; add rhubarb, lemon juice, coconut, vanilla extract and lemon zest.
  8. Pour over the hot baked crust.
  9. Bake until set, about 30 minutes.
  10. Cool in pan on wire rack; sprinkle with confectioners' sugar.
  11. Cut into 16 pieces for serving.

Yield: 16 pieces

Nutrition information per piece: 171 calories, 37% of calories from fat, 7 g fat, 4 g saturated fat, 41 mg cholesterol, 25 g carbohydrates, 2 g protein, 55 mg sodium, 0.5 g fiber


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