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2 cups fresh rhubarb, chopped

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 cup all-purpose flour

3 large eggs

1 cup heavy cream

1 teaspoon vanilla extract

1/4 teaspoon salt

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Preheat the oven to 350°F (175°C). Grease a 9×9-inch baking dish.

Combine the flour and sugar for the crust, then cut in the butter until it resembles coarse crumbs. Press firmly into the bottom of the baking dish.

Bake the crust for about 15 minutes, until lightly golden.

In a bowl, whisk together the eggs and sugar, then add the heavy cream, vanilla extract, and salt. Stir gently.

Fold in the chopped rhubarb until evenly coated.

Pour the rhubarb custard filling over the hot crust and return to the oven. Bake for 30-35 minutes until the custard is set.

Allow to cool completely in the pan before cutting into squares.