Rhubarb Custard Bars with Shortbread Crust

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (100 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 1/4 tsp salt
• 3 cups (350 g) fresh rhubarb, chopped
• 3 large eggs
• 1 cup (200 g) granulated sugar
• 1/2 cup (60 g) all-purpose flour
• 1 1/2 cups (360 ml) heavy cream
• 1 tsp pure vanilla extract
• Pinch of salt
• Powdered sugar for dusting