Ingredients

Scale

For the Crust:

1 cup (2 sticks) unsalted butter, softened
1/2 cup powdered sugar
2 cups all-purpose flour
1/4 tsp salt

For the Rhubarb Filling:

4 large eggs
2 cups granulated sugar
1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp vanilla extract
3 cups fresh rhubarb, diced (about 1/2-inch pieces)

Instructions

1. Preheat & Prep Pan:

Preheat oven to 350°F (175°C). Grease or line a 9×13-inch baking pan with parchment paper.

2. Make the Crust:

In a mixing bowl, cream together butter and powdered sugar.
Add flour and salt, mixing until crumbly.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 15 minutes, or until lightly golden. Remove from oven.

3. Make the Filling:

While the crust bakes, whisk together eggs, sugar, flour, baking powder, and vanilla in a bowl.
Fold in the chopped rhubarb.

4. Assemble & Bake Again:

Pour the rhubarb mixture over the hot crust.
Return to oven and bake for 40–45 minutes, or until set and lightly golden on top.

5. Cool & Serve:

Let bars cool completely in the pan before cutting.
Optional: Dust with powdered sugar before serving.