 |
Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 16 |
|
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. 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 |
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.
|
|