Rhubarb Custard Bars with Shortbread Crust — Spring Baking

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/4 teaspoon fine salt
• 3 cups fresh rhubarb, trimmed and chopped
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup all-purpose flour
• 1 1/2 cups heavy cream
• 1 teaspoon pure vanilla extract
• Pinch of fine salt
• Powdered sugar for dusting