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Danish Cherry Rhubarb Dessert Recipe

Danish Cherry Rhubarb Dessert Recipe photo by Taste of Home

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"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.

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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

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Danish Cherry Rhubarb Dessert

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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.