Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.

Press the buttery mixture evenly into your greased baking dish and bake for about 20 minutes, or until lightly golden.

While the crust is baking, prepare the filling by blending lemon juice, 1 cup of sliced rhubarb, and eggs until smooth.

Stir in the lemon zest, sugar, and flour until fully combined. Fold in the remaining rhubarb slices.

Once the crust is ready, pour the filling evenly over it and return to the oven for approximately 35 minutes.

Let the bars cool at room temperature for about 1 hour, then refrigerate for at least 2 hours before slicing.