A delightful dessert featuring a buttery crust and a tangy rhubarb filling, perfect for spring and summer gatherings.
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
Ensure the oven is fully preheated for even baking.
In a mixing bowl, combine the flour and powdered sugar. Cut in the butter until the mixture resembles coarse crumbs.
Use cold butter for a flakier crust.
Press the crust mixture evenly into the prepared baking pan. Bake for 12 minutes.
Use the back of a spoon to press the crust evenly.
While the crust is baking, prepare the filling. In a bowl, whisk together the sugar, flour, eggs, and vanilla extract. Gently fold in the rhubarb.
Ensure the rhubarb is evenly coated with the mixture.
Pour the filling over the warm crust. Return to the oven and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Allow the bars to cool completely on a wire rack before slicing and serving.
For cleaner slices, chill the bars in the refrigerator before cutting.
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