Cream together all crust ingredients. The dough will be fairly stiff. Press dough into a 7×11 or 9×9 pan (I use a glass Pyrex pan).
Bake at 350 degrees F for 13-15 minutes, or until just cooked.
While the crust is baking, prepare the filling:
Beat eggs, and then add the sugar, optional shredded coconut, flour, ginger, and salt.
Gently stir in the rhubarb and almonds.
Spoon the filling carefully over the hot crust. Bake for 30- 35 minutes more. Cool completely before cutting into bars. I store leftovers, covered, in the refrigerator.