📖 Instructions

1. Preheat your oven to 350°F (175°C). This is like, the MOST important step, so don't skip it!
2. Grease and flour a 9x13 inch baking pan. Alternatively, you can line it with parchment paper, leaving an overhang for easy removal. Honestly, parchment paper makes life so much easier.
3. In a large bowl, whisk together the flour, oats, brown sugar, and salt for the crust. Make sure there aren't any lumps of brown sugar hanging around.
4. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to cut the butter into the mixture until it resembles coarse crumbs. Little pea-sized bits of butter are what you're aiming for.
5. Press the mixture firmly into the bottom of the prepared baking pan. Really pack it in there; you want a solid base.
6. Bake the crust for 15 minutes, or until lightly golden brown. Keep a close eye on it to make sure it doesn't burn!
7. While the crust is baking, prepare the rhubarb filling. In a large bowl, combine the chopped rhubarb, sugar, flour, and lemon zest.
8. Gently toss the mixture to coat the rhubarb evenly. No one likes a mouthful of flour!
9. In a separate bowl, whisk together the peanut milk, eggs, and vanilla extract. Make sure it's all well combined.
10. Pour the peanut milk mixture over the rhubarb mixture. Gently fold until just combined. Don't overmix!
11. Once the crust is pre-baked, pour the rhubarb filling evenly over the crust.
12. Bake for 35-40 minutes, or until the filling is set and the top is lightly golden brown. The center shouldnt jiggle too much when you gently shake the pan.
13. Let the bars cool completely in the pan before cutting into squares. This is crucial, otherwise you'll end up with a gooey mess.
14. Dust with powdered sugar before serving, if desired. It's like a little snow on a beautiful landscape...or a rhubarb bar, whatever.
15. Store any leftovers in an airtight container in the refrigerator. If there ARE any leftovers, that is.