📖 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking pan. This stops the bars from sticking! Make sure to use all-purpose flour to dust the tray.
2. In a large bowl, cream together the butter, sugar, and salt until light and fluffy. I always use unsalted butter so I can control the total salt content in the recipe.
3. Gradually beat in the flour until just combined. Be careful not to overmix, as this can make the crust tough. It is better to undermix then overmix.
4. Press half of the dough into the prepared baking pan to form a crust. Use the back of a spoon to flatten it evenly. Aim for a uniform thickness to ensure even baking. Make sure there are no bumps or air pockets!
5. In a saucepan, combine the diced rhubarb, sultanas, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly, about 10-15 minutes. It'll look like a lovely, jammy concoction. The sultanas will plump up beautifully!
6. Let the rhubarb mixture cool slightly before spreading it evenly over the crust. This prevents the crust from becoming soggy.
7. Crumble the remaining dough over the rhubarb filling. Try to distribute it evenly for a rustic look. Don't worry about making it perfect; a little variation adds character!
8. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Keep an eye on it, as oven times may vary. You're looking for a nice golden-brown color!
9. Let the bars cool completely in the pan before cutting into squares. This allows the filling to set properly. I know it's tempting to dig in right away, but patience is key!
10. Dust with powdered sugar, if desired, before serving. This adds a touch of elegance and extra sweetness. I personally love the way it looks!
11. Store the bars in an airtight container at room temperature for up to 3 days. Or, if you want them to last longer, store them in the fridge.