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Ingredientes
- 1 c. Flour
- 1/2 c. Butter or possibly margarine
- 1 tsp Baking pwdr
- 1 x Egg
- 1 tsp Lowfat milk
- 2 c. Rhubarb, cut into 1 inch pcs
- 2 Tbsp. Water
- 1/3 c. Sugar
- 1 Tbsp. Cornstarch
- 2 Tbsp. Cool water
- 1 c. Sugar
- 1/2 c. Butter or possibly margarine
- 1 tsp Vanilla
- 1 x Egg
- 2 c. Grated coconut
Direcciones
- To make Filling: Wash and cut up rhubarb. Combine rhubarb sugar and 2 tbsp.
- water in a small saucepan. Cook over medium heat till rhubarb is saucey, stirring occasionally to prevent scorching. When rhubarb is cooked, mix together cornstarch and cool water. Add in to rhubarb and cook till suace clears and thickens. Set aside to cold.
- Heat oven to 350F. Grease an 8 inch square pan.
- Crust: Sift together flour and baking pwdr in medium bowl. Cut in butter.
- Beat egg and lowfat milk together. Stir into flour mix till 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 min. Cold to room temperature before cutting.
- Serves 16.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 302 | |
| Calories from Fat 162 | 54% |
| Total Fat 18.53g | 23% |
| Saturated Fat 12.03g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 72mg | 24% |
| Sodium 227mg | 9% |
| Potassium 96mg | 3% |
| Total Carbs 32.66g | 9% |
| Dietary Fiber 1.2g | 4% |
| Sugars 22.96g | 15% |
| Protein 2.54g | 4% |
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