DANISH CHERRY RHUBARB DESSERT

Danish Cherry Rhubarb Dessert image

"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.

Provided by Taste of Home

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 328 calories, Fat 12g fat (7g saturated fat), Cholesterol 45mg cholesterol, Sodium 292mg sodium, Carbohydrate 52g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.