Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of confectioners’ sugar, and 1 cup of softened butter. Mix until the mixture resembles coarse crumbs.

Grease a 9x13 inch baking dish, then evenly press the crumbly crust mixture into the bottom. Bake for 15 minutes or until lightly golden around the edges.

In a separate bowl, beat together 3 large eggs, 1 cup of white sugar, 1 teaspoon of salt, and ½ cup of all-purpose flour until smooth.

Fold in 2 cups of chopped fresh rhubarb into the egg mixture until evenly distributed.

Once the crust has baked for 15 minutes, pour the rhubarb filling over the hot crust and spread it evenly.

Return the baking dish to the oven and bake for 40-45 minutes until the top is lightly golden and the center is firm.

Remove from the oven and allow it to cool completely on a wire rack before slicing.