Danish Cherry Rhubarb Dessert

Directions

• In a large bowl, combine the flour and salt; cut in butter until crumbly. Stir in the milk and egg yolk. Divide dough in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes.
• In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.
• In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350° for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• In a small bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator.