¾ cup of lightly salted butter cut in small pieces
5 large stalks rhubarb (3 cups diced)
2 cups of fresh strawberries with stems removed
2 ¼ cusps of sugar
1 tbsp vanilla
¼ tsp salt
4 tbsp flour
eat oven to 350 degrees
Grease an 11 x 15 inch baking pan. In a food processor, process flour, powdered sugar and butter until it is blended about one minute. Press into bottom of pan and bake for 20 minutes.
Dice rhubarb and strawberries into small pieces. Process sugar eggs, vanilla, and salt until thick. Add flour and process 15 seconds. Stir into rhubarb and strawberry mixture and spread over crust. Bake until top is brown and firm, 35 min. Cool completely before serving. Cut into squares.
Serve with a chilled late harvest German Spatlese.