Danish Cherry Rhubarb Dessert |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 16 |
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When you serve this delicious dessert your friends will ask for the recipe. The filling is made with rhubarb and cherry pie filling. Ingredients:
2 1/2 cups all-purpose flour |
1 teaspoon salt |
1 cup cold butter |
1/2 cup milk |
1 egg yolk |
1 cup corn flakes |
4 -5 cups diced fresh rhubarb or 4 -5 cups frozen rhubarb, thawed |
1 1/2 cups sugar |
1 (21 ounce) can cherry pie filling |
1 teaspoon vanilla extract |
1 egg white |
1 tablespoon sugar |
1/2 cup confectioners' sugar |
1/4 teaspoon vanilla extract |
1 1/2-2 teaspoons milk |
Directions:
1. In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cornflakes.
2. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the cherry pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.
3. Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar.
4. Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack.
5. In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings.
6. Country Woman.
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