Danish Cherry Rhubarb Dessert Recipe
Danish Cherry Rhubarb Dessert Recipe photo by Taste of Home
Next Recipe

Danish Cherry Rhubarb Dessert Recipe

Read Reviews
5 4 3
Publisher Photo
"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
TOTAL TIME: Prep: 30 min. Bake: 50 min.
MAKES: 12-16 servings


  • 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

Nutritional Facts

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Danish Cherry Rhubarb Dessert in Country Woman March/April 2003, p33

Reviews for Danish Cherry Rhubarb Dessert

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Lelliep 138202
Reviewed Apr. 14, 2014

"This is a super dessert. Serve it warm with ice cream mmm... You can also use canned apple pie filling."

Lorinda1 62272
Reviewed Sep. 12, 2011

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

mnelson414 47001
Reviewed Jan. 16, 2010

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

Allspice_Mo 125197
Reviewed Jul. 7, 2008

"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."

Loading Image