Rhubarb Custard Bars

Crust
1 1/4 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup butter (1 stick) at room temperature

Filling
1 cup granulated sugar
1/4 teaspoon salt
2 tablespoons all-purpose flour
4 eggs, beaten
1 teaspoon vanilla extract
4 to 5 cups rhubarb, diced

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray.

Crust: blend flour and sugar together, then cut in the butter with a fork or pastry blender. Press crust into prepared baking pan. Bake for 10-12 minutes or until lightly browned. Prepare filling while crust is baking.

Filling: In a large mixing bowl blend sugar, salt and flour, then add eggs, vanilla extract and rhubarb; blend well. Pour mixture over partially baked crust and continue baking for 30-35 minutes.

Serve warm or cool. Store leftovers in the refrigerator.