| 16 Tbsp. Soft Butter |
| 2 Cups Flour |
| 1/4 Tsp. Salt |
| 1 Tsp. Vanilla |
| 1 1/4 Cups Sugar |
| 1 1/2 Cups Diced Rhubarb |
| 3/4 Pound Sliced Strawberries |
| 1 Tbsp. Lemon Juice |
| 2 Tbsp. Cornstarch |
Preheat oven to 375°F. 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 coarse 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.