Danish Cherry Rhubarb Dessert |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 12 |
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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. Ingredients:
2-1/2 cups king arthur unbleached 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 |
Directions:
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.
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