📖 Instructions

1. Preheat your oven to 350°F (175°C). This is crucial for achieving a perfectly baked crust and custard.
2. Prepare the crust: In a large bowl, whisk together the flour, powdered sugar, and salt. This ensures even distribution of ingredients for a consistent texture.
3. Cut in the butter: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly to prevent the butter from melting. If you have warm hands, pop the bowl into the freezer for a few minutes.
4. Add the egg yolk and vanilla: In a small bowl, whisk together the egg yolk and vanilla extract. Pour this mixture over the flour and butter mixture.
5. Form the dough: Gently mix until the dough just comes together. Be careful not to overmix; a slightly crumbly dough is perfectly fine. The dough should hold together when pressed but shouldn't be sticky.
6. Press into the pan: Press the dough evenly into the bottom of an ungreased 9x13 inch baking pan. Use the bottom of a measuring cup to ensure it’s firmly packed.
7. Bake the crust: Bake for 18-20 minutes, or until the crust is lightly golden brown. Keep a close eye on it; ovens can vary. You want a golden color, not burnt!
8. Prepare the custard: While the crust is baking, prepare the custard. In a large bowl, whisk together the eggs, sugar, flour, heavy cream, and vanilla extract until smooth. Make sure there are no lumps of flour remaining.
9. Pour custard over crust: Once the crust is baked, remove it from the oven and pour the custard mixture evenly over the hot crust.
10. Prepare the rhubarb topping: In a medium saucepan, combine the chopped rhubarb, sugar, Raki (or Pernod/anise extract substitute), and lemon juice. That little squirt of lemon really brightens the flavors!
11. Cook the rhubarb: Cook over medium heat, stirring occasionally, until the rhubarb is softened and the mixture has thickened slightly, about 8-10 minutes. The rhubarb should be tender but still hold its shape.
12. Spoon rhubarb over custard: Gently spoon the rhubarb mixture evenly over the custard layer. Try not to disturb the custard too much as you spread the rhubarb.
13. Bake the bars: Return the pan to the oven and bake for an additional 25-30 minutes, or until the custard is set and the rhubarb topping is bubbly. The custard should jiggle slightly in the center, but not be liquid.
14. Cool completely: Remove the bars from the oven and let them cool completely in the pan before cutting. This is important because the custard needs time to set fully. I know it's hard to wait, but trust me, it's worth it!
15. Chill (optional): For even cleaner cuts, chill the bars in the refrigerator for at least 2 hours before serving. This also enhances the flavors.
16. Cut and serve: Cut the cooled bars into squares and serve. A dusting of powdered sugar is optional but adds a nice finishing touch. Enjoy!