1. Preheat and Prepare:

• Preheat your oven to 350°F (175°C).

• Grease a 9×13-inch baking pan and set aside.

2. Make the Shortbread Crust:

1. In a medium bowl, whisk together flour and powdered sugar.

2. Cut in the softened butter using a pastry cutter or your fingers until the texture resembles coarse crumbs.

3. Press the mixture evenly into the prepared pan.

4. Bake for 15–18 minutes, or until lightly golden.

5. Remove from the oven and set aside.

3. Prepare the Fruit Layer:

• In a bowl, toss together:

  • Diced rhubarb

  • Chopped strawberries

  • Granulated sugar

  • Cornstarch

  • Lemon juice

• Stir well until the fruit is evenly coated.

4. Make the Cream Filling:

• In a separate bowl, whisk together:

  • Eggs

  • Vanilla extract

  • Heavy cream

  • Salt

• Mix until smooth and well blended.

5. Assemble the Bars:

1. Spread the fruit mixture evenly over the warm baked crust.

2. Pour the cream mixture over the fruit layer.

6. Bake:

• Return the pan to the oven and bake for 30–35 minutes, or until the top is lightly golden and the filling is set.

7. Cool and Slice:

• Allow the bars to cool completely in the pan.

• Once cooled, slice into squares or bars and serve.