Strawberry Rhubarb Squares

• 3 c. flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 c. sugar
• 1/2 lb. oleo
• 1 tsp. vanilla
• 1 or 1 1/2 cans strawberry rhubarb pie filling or any fruit filling
• 1 (8 oz.) sour cream

1. Sift flour, baking powder, baking soda and sugar together. Cut in oleo as you do for pie crust.
2. Put vanilla into sour cream; add to flour mixture.
3. Handle as pie crust.
4. This is very delicate.
5. Roll out or put over half of batter dropped by spoonfuls over bottom of greased and floured 13 x 9-inch pan. Spread over pan and up the sides of pan partway.
6. Pour filling over the dough.
7. Roll out the rest of dough and put over the filling.
8. (It will fall apart.) Top with Crumb Filling.
9. Bake at 350u0b0 to 375u0b0 for 40 minutes.
10. Cut into squares when cool.

flour, baking powder, baking soda, sugar, oleo, vanilla, strawberry rhubarb, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=320127 (may not work)