-
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.