Rhubarb Bars

Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. Gather and measure all ingredients before beginning.

In a mixing bowl, combine softened butter or margarine with flour and a portion of the sugar until the mixture resembles coarse crumbs. Press this shortbread crust evenly into the bottom of the prepared baking pan.

Bake the crust in the preheated oven until it is lightly set and just beginning to turn golden at the edges. Remove and set aside while you prepare the filling.

In a large bowl, whisk together the eggs and remaining sugar until smooth and well combined. Stir in the remaining flour until no lumps remain.

Fold the chopped rhubarb pieces into the egg and sugar custard mixture, distributing them evenly throughout. Pour the filling over the pre-baked crust and spread evenly.

Return the pan to the oven and bake until the custard filling is set, lightly golden on top, and no longer jiggles in the center when gently shaken.

Remove the pan from the oven and allow the bars to cool completely at room temperature before cutting. Cooling ensures the filling firms up for clean, even slices.