Preheat your oven to 350°F (175°C) and grease a 9-inch round baking dish.

In a medium saucepan, combine the rhubarb, strawberries, granulated sugar, and cornstarch. Cook over medium heat until the fruit is tender and the mixture thickens, stirring occasionally. Remove from heat and stir in the vanilla extract. Let it cool slightly.

In a mixing bowl, cream together the butter and powdered sugar until light and fluffy. Add the flour and salt, mixing until the mixture forms a dough.

Press two-thirds of the dough into the bottom of the prepared baking dish to form the base.

Spread the rhubarb-strawberry filling over the dough base.

Crumble the remaining dough on top of the filling to create a crumbly topping.

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown.

Allow the torte to cool before serving. You can dust it with powdered sugar for a finishing touch.

Enjoy!