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Danish Cherry Rhubarb Dessert

"Can I have the recipe?" is the question I'm always asked whenever I serve this delicious dessert. Rhubarb is generally ready first thing in spring, and these bars are a great way to welcome the season.
  • Total Time
    Prep: 30 min. Bake: 50 min.
  • Makes
    12-16 servings

Ingredients

  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup cold butter
  • 1/2 cup milk
  • 1 egg, separated
  • 1 cup cornflakes
  • 4 to 5 cups diced fresh or frozen rhubarb, thawed
  • 1-1/2 cups plus 1 tablespoon sugar, divided
  • 1 can (21 ounces) cherry pie filling
  • 1 teaspoon vanilla extract
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon vanilla extract
  • 1-1/2 to 2 teaspoons milk

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.
Nutrition Facts
1 piece: 328 calories, 12g fat (7g saturated fat), 45mg cholesterol, 292mg sodium, 52g carbohydrate (33g sugars, 1g fiber), 3g protein.

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