Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.

Combine all-purpose flour and granulated sugar for the crust, then work in cold butter until it resembles wet sand.

Press the crust mixture into the greased baking pan and bake for about 15 minutes until lightly golden.

Whisk large eggs in a bowl until frothy, gradually add granulated sugar, then sift in flour and salt until smooth.

Fold in the chopped rhubarb gently to ensure it is evenly distributed.

Pour the rhubarb filling over the hot crust, smooth it out, and bake for an additional 40-45 minutes.

Allow the bars to cool completely on a wire rack for at least 2 hours before slicing.

Serve at room temperature or chilled; store leftovers in an airtight container.