Fruit Squares
Dough:
1 c. butter or margarine
1 c. sugar
1 t. vanilla
2 eggs
2 c. flour
1 c. chopped walnuts (optional)
Fruit Filling:
4 c. Concord grapes*
OR 2 c. chopped rhubarb and 2 c. sliced strawberries
OR 4 c. raspberries (red or black)
OR 2 c. sliced peaches and 2 c. sliced apricots
OR 4 c. pitted tart cherries
OR 4 c. any other fruit or fruit combination you choose
½ c. sugar
4 T. tapioca
dash of salt
1 t. lemon juice
*Note: To prepare grapes, separate skins from pulp and bring pulp to a boil. Press pulp through a sieve or food mill to remove seeds. Mix de-seeded pulp with grape skins.
Lightly grease a 9x13 cake pan. Cream butter or margarine with 1 c. sugar. Add eggs and vanilla and beat well. Stir in flour and walnuts. Spread ¾ of the dough in the cake pan. Combine fruit, ½ c. sugar, tapioca, salt, and lemon juice together and spread mixture on top of dough. Drop remaining dough on top of fruit mixture by teaspoonfuls.
Bake at 350°F for 35-45 minutes.