# What You'll Need:
→ Shortbread crust
01 - 1 cup unsalted butter, softened
02 - 1/2 cup granulated sugar
03 - 2 cups all-purpose flour
04 - 1/4 teaspoon salt
→ Rhubarb layer
05 - 3 cups fresh rhubarb, chopped
06 - 1/2 cup granulated sugar
→ Custard filling
07 - 3 large eggs
08 - 1 cup granulated sugar
09 - 1/2 cup all-purpose flour
10 - 1 1/2 cups heavy cream
11 - 1 teaspoon pure vanilla extract
12 - Pinch of salt
→ Garnish (optional)
13 - Powdered sugar for dusting
# Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking pan and line it with parchment paper, leaving an overhang to lift the bars out after baking.
02 - In a mixing bowl, cream 1 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy. Add 2 cups all-purpose flour and 1/4 teaspoon salt; mix until a soft, cohesive dough forms.
03 - Press the dough evenly into the prepared pan to form a uniform layer. Bake on the middle rack for 18 to 20 minutes, until the edges are lightly golden. Remove from oven but keep oven on.
04 - While the crust bakes, toss 3 cups chopped rhubarb with 1/2 cup granulated sugar in a bowl and let sit to macerate briefly.
05 - Whisk together 3 large eggs and 1 cup granulated sugar until combined. Add 1/2 cup all-purpose flour, 1 1/2 cups heavy cream, 1 teaspoon vanilla extract and a pinch of salt; whisk until the mixture is smooth and homogenous.
06 - Remove the hot crust from the oven. Spread the sugared rhubarb evenly across the crust, then carefully pour the custard mixture over the fruit to cover it.
07 - Return the pan to the oven and bake for 35 to 40 minutes, or until the custard is set and the top is lightly golden when gently shaken.
08 - Allow the pan to cool completely on a wire rack. Use the parchment overhang to lift the slab from the pan, dust with powdered sugar if desired, cut into 16 bars and serve chilled or at room temperature.
