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

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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.
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

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Lelliep User ID: 2038493 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 User ID: 2569819 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 User ID: 1976015 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 User ID: 760690 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."

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