Lemon Rhubarb Squares
Here’s a new riff on an old family favorite – although you don’t need the excuse of a family to make this colorful and flavorful dessert and snack. It’s a reasonably quick weekend project that you can take to work with you for lunch, for the perfect break from the everyday.
- 2 cups all-purpose flour
- 1 cup unsalted butter
- 1/2 cup white sugar
- 4 eggs
- 1 cup white sugar
- 6 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- pinch salt
- 2 cups rhubarb finely chopped
- 1 cup shredded coconut
- 2 lemons zest & juice
- Icing sugar to serve
Preheat oven to 350°F, and lightly grease a 12x9-inch baking dish.
Add the butter and sugar to a bowl, and cream together until thoroughly blended.
Add the flour and blend to a crumbly texture.
Press into the bottom of the baking dish, and bake in the oven for about 25 minutes, or until the crust is a very light brown.
Combine the sugar, flour, baking powder, and salt in a bowl, and stir to blend.
Add the eggs, lemon zest and juice, and beat until well blended.
Now add the rhubarb and coconut, and stir to coat evenly.
Pour the rhubarb mixture over the crust, and bake the squares in the oven for 35 to 40 minutes, or until the fruit mixture is set.
Allow them to cool completely, then sprinkle with a little icing sugar and cut to serve.