In a medium pot, combine the chopped rhubarb with ½ cup of sugar and a splash of water. Cook on medium heat for 10-12 minutes, stirring occasionally until the rhubarb becomes soft. Blend until smooth.

Preheat your oven to 350°F (175°C). Line a 9x13 baking dish with parchment paper.

In a stand mixer, blend the unsalted butter and cream cheese together until light and fluffy. Gradually mix in the sugar, salt, and vanilla extract. Then add the flour to form a smooth dough.

Spread the dough in the prepared baking dish and bake for 15 minutes until lightly golden.

In a mixing bowl, whisk together the eggs, remaining sugar, rhubarb puree, lemon juice, lemon zest, and pinch of salt. Gradually incorporate the flour until smooth.

Pour the curd mixture over the baked crust and bake for another 20 minutes until set.

Allow to cool at room temperature for 30 minutes, then refrigerate for at least 4 hours. Slice into squares and dust with powdered sugar.