Rhubarb Dream Bars

Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.

In a mixing bowl, combine the butter and 1 cup of flour until the mixture resembles coarse crumbs, then press this shortbread dough evenly into the bottom of the prepared pan.

Bake the crust in the preheated oven until it is just set and lightly golden around the edges.

While the crust bakes, wash and chop the fresh rhubarb into small, uniform pieces roughly half an inch in size.

In a large bowl, whisk together the eggs, sugar, remaining flour, and salt until smooth and well combined, then fold in the chopped rhubarb.

Pour the rhubarb and egg filling evenly over the hot baked crust, spreading it gently to distribute the rhubarb pieces.

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

Remove the pan from the oven and allow the bars to cool completely before cutting into squares and serving.