Rhubarb Custard Bars

Preheat the oven to 350°F. Mix together 1 1/4 cup all-purpose flour, 1/2 cup sugar, and room temperature butter until the mixture resembles coarse crumbs.

Press the flour and butter mixture firmly into the bottom of a 9x13-inch baking dish to form an even crust layer.

Bake the crust for 10 minutes until it is lightly set but not browned.

While the crust bakes, cut the rhubarb into 1/2-inch pieces and spread them evenly over the partially baked crust.

In a large bowl, whisk together 4 beaten eggs, 1 cup sugar, 2 tbsp flour, 1/4 tsp salt, and 1 tsp vanilla until well combined.

Pour the custard mixture evenly over the rhubarb and crust.

Bake for 30-35 minutes until the custard filling is set in the center but still slightly jiggly at the edges, and the top is light golden.

Remove from the oven and allow the bars to cool in the pan for at least 15 minutes before cutting into squares.