Rhubarb Tart
By: Barbara Hodges
Crust:
1 cube Butter
3 TBSP Powdered Sugar
1 1/2 cups Flour
Topping:
1/2 - 1 cup coconut
1/2 - 1 cup chopped Pecans
Filling:
4 eggs, slightly beaten
1 1/2 cup Sugar
1 1/2 cup Brown Sugar
1/2 cup Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Vanilla
4 1/2 - 5 cups Rhubarb, cut
Directions: Mix the crust with pastry blender. Pat into bottom of 9X13 pan. Bake at 350 degrees for 12 minutes. Beat filling until blended, adding rhubarb at the end, stir to coat. Pour on top of the crust, when taken out of the oven. Sprinkle with coconut and chopped pecans on top of the filling. Bake at 350 degrees or until firm and browned. Serve with whipping cream or ice cream. Delicious!
Directions:
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