Preheat oven to 375°. Line an 8" square pan with foil leaving 2" overhang on two edges. Spray with cooking spray. Using an electric mixer combine butter, flour, salt, vanilla, and 1 cup sugar to form a crumb mixture. When it resembles course crumbs, spread 1/2 of mixture evenly in bottom of pan. Mix filling of rhubarb, strawberries, lemon juice, cornstarch, and 1/4 cup of sugar. Spread evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake until browned 45-55 minutes. Let pan cool completely on wire rack. Using foil overhang, carefully lift bars out. Peel foil off and cut into squares.

From the kitchen of Sandi Smith

Melt butter and lard. Add sugars. Add a little melted butter to beaten eggs. When well mixed add rest of sugar butter mix and rest of ingredients. Roll into logs. Cover with plastic wrap and foil. Freeze. When ready to use, slice 1/4 thick and bake in oven at 375° got 8 minutes.

In a mixer or food processor bowl, beat butter, sugar, almond extract, and salt until smooth. With mixer on low speed, add flour and orange zest; mix until dough forms. With a wooden spoon, rubber spatula, or your hands, gently mix in almonds. Cut piece of waxed paper--12" X 6". Roll dough into log shape (12" long by 2 1/2" wide and 1" thick. Place on waxed paper and wrap. Freeze until firm, at least 1 hour and up to 3 months. (If freezing longer than one day, wrap log again in double layers of plastic film. Preheat oven to 325 ° F. Remove dough from freezer. With a sharp knife, slice into 1/4" thick slices; place on ungreased baking sheet at least 1" apart. Bake until edges just begin to turn golden, about 20 minutes. DO NOT OVERBAKE. Cool 5 minutes on sheet; transfer to a rack to cool completely.