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Preheat oven to 350°. Line a 9x13-inch baking dish with parchment paper.
Make shortbread crust: Whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Don't overmix. Mixing creates gluten in your dough, which is great for bread that you want to be sturdy but terrible for shortbread. We want it to be light, tender, and flaky. When all the white streaks of flour are gone, stop mixing.
Chill the dough for 20-30 minutes. Cold dough going into a hot oven makes for tender shortbread.
Press into prepared baking dish.
Bake crust for 15-20 minutes or until edges are lightly golden.
Make rhubarb filling: Combine chopped rhubarb, sugar, cornstarch, vanilla extract, salt, and eggs. Stir until well mixed.
Pour rhubarb mixture over pre-baked shortbread crust. Bake for an additional 30-35 minutes or until filling is set and top is golden brown.
Allow bars to cool completely in baking dish.
Drizzle on a powdered-sugar icing.
Cut into squares and serve. They freeze well.