Strawberry and Rhubarb Dream Bars

I found a recipe for rhubarb bars on Pinterest that sounded pretty simple and good. But I didn't have a lot of rhubarb, and it's strawberry season, so I modified the recipe to include both, to use a little less sugar, and to use Earth Balance Soy-free buttery spread instead of butter. The recipe is vegetarian, and soy free, but it does contain eggs and wheat flour. The Pinterest recipe can be found at http://noshingwiththenolands.com/rhubarb-dream-bars/

INGREDIENTS

Crust

1 cup flour

1/2 cup sugar

1/2 cup Earth Balance soy-free buttery spread

Filling

2 large eggs

1/2-3/4 cup sugar

1/4 cup flour

1/4 tsp salt

2 cups diced rhubarb and strawberries

COOKING INSTRUCTIONS

Preheat oven to 350 degrees F. Line the bottom of an 8"x8" pan with parchment paper, bringing it up the sides so that it will be easy to remove the squares. Whirl the crust ingredients in a food processor. Press dough into the prepared pan. Bake for 15 minutes (crust will still be very pale).

While the crust is baking, mix together the eggs, sugar, flour, and salt and whisk well. Stir in the rhubarb and strawberries. Pour into hot crust and continue baking 40-45 minutes.

Let the bars cool and remove from pan with parchment paper. Cut into squares.