Danish Cherry Rhubarb Dessert Recipe

Danish Cherry Rhubarb Dessert RecipePhoto by: Taste of Home Danish Cherry Rhubarb Dessert Recipe Rating 5

"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.

3
  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • Email
[X]

Rate Danish Cherry Rhubarb Dessert Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Danish Cherry Rhubarb Dessert Recipe
  • Prep: 30 min. Bake: 50 min.
  • Yield: 12-16 Servings
30 50 80

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. Yield: 12-16 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 piece) equals 328 calories, 12 g fat (7 g saturated fat), 45 mg cholesterol, 292 mg sodium, 52 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Danish Cherry Rhubarb Dessert in Country Woman March/April 2003, p33

Taste of Home

Featured Videos

Mrs. Holiday

Enter your holiday recipe and audition video now and you could win $50,000 and become a Taste of Home ambassador!

Learn More >

Follow Us on Pinterest!

Did you know that Taste of Home is on Pinterest? Be sure to check out our boards for even more delicious inspiration.

Follow Us >

More Ways to get Taste of Home Recipes

Reviews for Danish Cherry Rhubarb Dessert (3)

Danish Cherry Rhubarb Dessert Recipe

Danish Cherry Rhubarb Dessert

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


Reviewed on Sep. 12, 2011 by Lorinda1

This is absolutely divine. Its delicate crust melts in your mouth and the tangy/sweet flavor of the fruit is perfect to the palate.


Reviewed on Jan. 16, 2010 by mnelson414

I have made this many times and simply love it! The bottom crust just lays in the bottom of the pan.


Reviewed on Jul. 07, 2008 by Allspice_Mo

Question, does the bottom crust just lay in the pan or do you press it down or up the sides-like a pie. I am going to make this and wanted to be sure I do it right.

 
 
Healthy Cooking - Try it Risk Free
Simple & Delicious - Free Issue Offer
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT