"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
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1-1/4 cups all-purpose flour, divided
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1/3 cup confectioners' sugar
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1/2 cup cold butter, cubed
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1-1/4 to 1-1/2 cups sugar
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2 large eggs
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2 cups diced fresh or frozen rhubarb
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1/2 cup chopped walnuts
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1/2 cup flaked coconut