The crust whirrs up in seconds in the food processor and bakes while you are mixing up the custard.
Line a small square baking dish (8X8) with parchment paper. This helps you simply lift the entire batch out and onto a cutting board after they cool.
If you double this recipe (highly recommended!) use two 8X8 dishes rather than one large baking dish, because the cookie edges are an important element….more edges = more awesomeness!
Preheat the oven to 350 degrees.
Pulse in a food processor: 1 cup flour, 1/2 cup sugar, 1/2 cup (one stick) unsalted butter. Press into the prepared pan. Bake for 15 minutes, the crust will remain pale and still soft.
Whisk together 2 large eggs, 1 cup sugar, 1/4 cup flour, 1/4 tsp salt. Stir in 2 cups diced rhubarb. Pour the custard into the hot crust, return to oven and bake for 45 minutes.
Let the bars cool, lift with the parchment to a cutting board and cut into squares. Needless to say, this is especially wonderful while still a bit warm and topped with a scoop of vanilla ice cream.