Preheat the oven to 350 degrees F (180 degrees C). Line a 9x13-inch baking pan with parchment paper and spray with
Nonstick Cooking Spray (as needed)
, and set aside.
Prepare the crust. In a medium bowl, whisk together the
All-Purpose Flour (1 1/2 cups)
Powdered Confectioners Sugar (1/3 cup)
. Using a pastry blender or fork, cut
Butter (3/4 cup)
until the mixture resembles coarse crumbs.
Pat the crumbs into the prepared pan. Bake the crust in preheated oven for 10-12 minutes or until lightly puffed and golden brown.
While the crust is in the oven, prepare the rhubarb filling. In a large bowl, whisk the
Large Eggs (3)
. Add the
Granulated Sugar (2 cups)
All-Purpose Flour (1/2 cup)
Vanilla Bean Paste (1 tsp)
Salt (1/2 tsp)
, and whisk until well combined. Fold in the
Rhubarb (4 cups)
and gently stir until evenly coated.
Remove the baked crust from the oven, and immediately pour the rhubarb mixture over the hot crust. Return bars to the hot oven.
Reduce oven temperature to 325 degrees F (160 degrees F) and bake for 30-35 minutes or until the filling is set and no longer jiggly, and top is starting to turn golden.
Remove from oven and allow to cool to room temperature before serving. If you want to serve the bars warm from the oven, the filling will not be fully set.
To serve, lift edges of parchment paper and remove bars from pan. Cut into squares with a sharp knife, wiping the blade off between cuts for clean slices. Enjoy!