Yield: 16 pieces

1 cup plus 3 tablespoons flour
1 1/4 cups granulated sugar
1 stick (1/2 cup) butter
2 eggs, beaten
1 cup finely diced rhubarb
Juice of 1 lemon
1/2 cup flaked sweetened coconut
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons confectioners' sugar

Heat oven to 325 degrees F.

Mix 1 cup of the flour and 1/4 cup of the sugar in a medium bowl. Cut in the butter with pastry blender; mix well with fingers. Press into the bottom of a greased 8-inch square baking pan. Bake 15 minutes.

Meanwhile, mix the remaining 3 tablespoons flour and 1 cup of the sugar in a medium bowl. Mix in the eggs; add rhubarb, lemon juice, coconut, vanilla extract and lemon zest. Pour over the hot baked crust. Bake until set, about 30 minutes. Cool in pan on wire rack; sprinkle with confectioners' sugar. Cut into 16 pieces for serving.

Nutrition information per piece: 171 calories, 37% of calories from fat, 7 g fat, 4 g saturated fat, 41 mg cholesterol, 25 g carbohydrates, 2 g protein, 55 mg sodium, 0.5 g fiber