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Print this Recipe    Rhubarb Coconut Bars

1 cup flour
1/2 cup butter or margarine
1 tsp. baking powder
1 egg
1 tsp. milk

2 cups rhubarb, cut into 1 inch pieces
2 tbsp. water
1/3 cup sugar
1 tbsp. cornstarch
2 tbsp. cold water

1 cup sugar
1/2 cup butter or margarine
1 tsp. vanilla
1 egg
2 cups grated coconut

Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp. water
ina 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.

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.

for the 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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