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Danish Cherry Rhubarb Dessert

 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.


  • 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 McCormick® Pure Vanilla Extract
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 to 2 teaspoons milk


  • 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.
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.