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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.

12-16 ServingsPrep: 30 min. Bake: 50 min.

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.

2 of 2

Danish Cherry Rhubarb Dessert (continued)

Directions (continued)

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.

Nutrition 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.