Preheat your oven to 350 degrees. Using parchment paper, line the bottom of an 8x8 or a 8x10 inch baking pan. Let the parchment paper overlap (extend over) the sides of pan, so you will be able to lift out the entire dessert later.

Place the flour, granulated sugar and butter into a food processor. Pulse until butter has been reduced to small crumbs throughout. (If you want to do this by hand, use a pastry blender and cut in the butter until small crumbs). Pour the crumbs into prepared baking sheet. Press the crumbs down firmly and evenly to form a crust. Bake at 350 degrees for 15 minutes. Remove from oven.

While crust is baking, prepare the filling by mixing the eggs, granulated sugar, flour and salt together in a medium bowl. Once creamy, gently stir in diced strawberries and rhubarb until blended. Once crust comes out of the oven, pour filling on top of hot crust. Distribute filling evenly. Place back into the oven and cook for another 40-45 minutes (mine took entire 45 minutes). When done, remove pan from oven. Let cool completely (in pan). Once cool, lift the entire dessert out of baking pan using the parchment paper overhangs. Remove parchment paper from sides.

Sift powdered sugar over the top of the dessert. Slice into 16 bars; Serve and enjoy!