Rhubarb Custard Bars

Delight in these Rhubarb Custard Bars featuring a buttery crust and a tangy-sweet custard filling, perfect for summer gatherings.

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Preheat your oven to 350°F (175°C) and line a 9×13 inch baking pan with parchment paper.
In a mixing bowl, combine 1 1/2 cups of flour and 1/2 cup of powdered sugar. Add cold, cubed butter and mix until crumbly. Press the mixture into the bottom of the lined baking pan.
Bake for 15-20 minutes until lightly golden. Cool slightly.
Spread the chopped rhubarb evenly over the cooled crust.
In a separate bowl, whisk together 1 1/2 cups of granulated sugar, 1/4 cup of all-purpose flour, eggs, salt, and vanilla extract. Pour this custard mixture over the rhubarb.
Bake for 35-40 minutes, or until the custard is set and edges are golden. Allow to cool completely in the pan on a wire rack.
Lift the bars from the pan using the parchment paper, cut into squares, and serve. Optionally dust with powdered sugar or serve with whipped cream.

For best results, allow bars to cool completely before cutting to ensure clean edges.