Makes 16 pieces

- Nonstick cooking spray

- 1 cup plus 3 tablespoons flour, divided

- 1 ¼ cups sugar, divided

- ½ cup butter

- 2 eggs, beaten

- 1 teaspoon grated lemon zest

- 2 tablespoons lemon juice

- 1 cup finely diced rhubarb

- ½ cup shredded coconut

- 1 teaspoon vanilla

- 2 tablespoons powdered sugar

1. For a crust, mix together 1 cup flour and ¼ cup sugar. Cut in butter with pastry blender. Mix well with fingers. Press into bottom of a greased 8-inch square pan. Bake in a preheated 325-degree oven for 15 minutes.

2. Mix 1 cup sugar and 3 tablespoons flour. Stir in beaten eggs, then mix in lemon zest, lemon juice, rhubarb, coconut and vanilla. Pour this mixture over hot baked crust. Return to oven for 30 minutes. Cool in pan. Sprinkle with powdered sugar before serving.

Data per piece:

Calories 168

Protein 1.94g

Fat 6.97g

Carbohydrates 24.84g

Sodium 54mg

Saturated fat 4.28g

Monounsaturated fat 1.76g

Polyunsaturated fat 0.37g

Cholesterol 41.69mg