Preheat your oven to 350°F (175°C). Gather your baking equipment, including a greased 9x13-inch baking dish, mixing bowls, and a whisk.

In a large mixing bowl, whisk together 1 ½ cups of all-purpose flour and ¾ cup of powdered sugar until well combined. Cut in ½ cup of cold, cubed butter until the mixture resembles coarse crumbs.

Firmly press the crust mixture into the bottom of your greased baking dish. Bake for 15 minutes or until the edges are golden brown.

In a separate bowl, toss 2 cups of chopped rhubarb with ¾ cup of granulated sugar. In another bowl, beat 2 eggs lightly, then mix in 2 tablespoons of flour and 1 teaspoon of vanilla extract.

Combine the egg mixture with the rhubarb, ensuring thorough blending. Pour the rhubarb filling over the baked crust, spreading evenly.

Bake for another 30–35 minutes, or until the filling is set and lightly golden around the edges.

Cool the bars in the dish at room temperature. Refrigerate for at least 1 hour before slicing.

Once chilled, slice the bars into squares and serve, enjoying them chilled or at room temperature.