Spray 9 x 13" pan with nonstick spray, line with parchment paper, and spray with nonstick again.

To make the crust, cream butter, sugar, and salt in a large bowl until light and fluffy. Add vanilla.

Turn mixer to low and add in flour and ground hazelnuts until combined.

Press dough into the prepared pan and chill till firm.

Bake at 325 degrees for 25 minutes rotating halfway through. Remove from oven and cool completely.

Using a food processor or a pastry blender, combine flour, brown sugar, and salt. Add in cubed butter and pulse until the mixture resembles coarse cornmeal.

Empty topping into bowl and mix in oats and coconut. Refrigerate until ready to use.

Once the crust is cool, make your filling.

Toss cut up rhubarb and pichuberries with vanilla and sugar. Add flour and toss until well coated.

Preheat oven to 350 degrees.

Place rhubarb pichuberry mixture on top of cooled shortbread.

Sprinkle 2 cups crisp topping evenly over the filling.

Bake at 350 degrees for 25-30 minutes. Allow to cool completely in pan. Refrigerate.