Cherry Rhubarb Dessert

With the coming of spring and Rhubarb season upon us make this one of your new recipes this year. The rhubarb with the cherry pie filling makes for a dessert that will soon become a favorite. We love this dessert and I have handed out the recipe more times than I can count.

• Ready In: 1 hr 10 mins
• Serves: 12-16

Ingredients

• 2 1⁄2 cups flour
• 1  teaspoon salt
• 1  cup butter, cold
• 1⁄2 cup milk
• 1  egg, separated
• 1  cup  corn flakes
•  rhubarb, 4to 5 cups diced fresh (frozen can be used see note)
• 1 1⁄2 cups  plus 1 tablespoon sugar, divided
• 1 (21 ounce) can cherry pie filling
• 1  teaspoon vanilla extract

• GLAZE

• 1⁄2 cup confectioners' sugar
• 1⁄4 teaspoon vanilla extract
• 1 1⁄2-2  teaspoons milk

Directions

1. In a large bowl, combine the flour and salt; cut in butter until crumbly.
2. Stir in the milk and egg yolk.
3. Divide dough in half .
4. on lightly floured surface roll out each portion into a 13x9 rectangle.
5. place one rolled piece into a greaded13x9 baking dish.
6. Sprinkle with conflakes.
7. In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
8. Top with remaining pastry.
9. Cut slits into the top.
10. In a small bowl lightly beat egg white;brush over pastry.
11. Sprinkle with remaining sugar.
12. Bake at 350 F for 50-55 minutes or until crust is golden brown.
13. Cool on a wire rack.
14. In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
15. NOTE:.
16. If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.