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Preheat your oven to 350 °F.
Grease a 9x13-inch baking dish or line with parchment paper.
In a medium bowl, cut the cold butter into the flour and sugar until the mixture resembles coarse crumbs.
Press the mixture evenly into the bottom of the prepared pan.
Bake for 12–15 minutes, or until lightly golden.
In another bowl, whisk together the eggs, sugar, flour, and salt until smooth.
Fold in the chopped rhubarb.
Pour the filling over the warm crust.
Return the pan to the oven and bake for 35–40 minutes, or until the filling is set and lightly golden on top.
Let the torte cool completely in the pan.
Dust with powdered sugar.
Cut into squares to serve.