With a shortbread crust and a tangy rhubarb filling, these squares really are a dream. Bring them to a summer potluck and wait for the compliments to roll in.

Yield: Makes 48.



  • 1 cup all-purpose flour
  • 1/3 cup icing sugar
  • 1/2 cup salted butter, chilled and cubed
  • 1 1/4 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1/8 tsp salt
  • 2 large eggs
  • 1 tsp vanilla
  • 2 cups finely chopped rhubarb
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup sweetened flaked coconut


  1. Preheat oven to 350°F. Line a 9x13 inch baking pan with nonstick foil.
  2. To prepare crust, combine 1 cup flour and icing sugar in a bowl. Cut in butter with a pastry blender until mixture is crumbly. Press mixture into prepared pan.
  3. Bake until firm and light golden around edges, 15 - 20 minutes.
  4. Meanwhile, combine sugar, 1/4 cup flour and salt in a bowl. Whisk in eggs and vanilla. Stir in rhubarb, walnuts and coconut. Remove pan from oven. Spread rhubarb mixture evenly over hot crust.
  5. Continue baking for 35 minutes or until set. Cool in pan on a rack. Cut into squares.
Nutritional analysis per 1 square:

68 calories, 3.2 g fat, 1 g protein, 9.2 g carbohydrate, 0.4 g fibre, 26 mg sodium