olga_d_ont
Well-known member
DANISH CHERRY RHUBARB DESSERT
When you serve this delicious dessert your friends will ask for the recipe.
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold butter
1/2 cup milk
1 egg yolk
1 cup cornflakes
4 to 5 cups diced fresh or frozen rhubarb, thawed
1 1/2 cups sugar
1 can (21 ounces) cherry pie filling
1 teaspoon vanilla extract
FOR BRUSHING PASTRY:
1 egg white
1 Tablespoon sugar
GLAZE:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 1/2 to 2 teaspoons milk
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.
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.
Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar.
Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack.
In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings.
Country Woman
When you serve this delicious dessert your friends will ask for the recipe.
2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold butter
1/2 cup milk
1 egg yolk
1 cup cornflakes
4 to 5 cups diced fresh or frozen rhubarb, thawed
1 1/2 cups sugar
1 can (21 ounces) cherry pie filling
1 teaspoon vanilla extract
FOR BRUSHING PASTRY:
1 egg white
1 Tablespoon sugar
GLAZE:
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
1 1/2 to 2 teaspoons milk
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.
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.
Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar.
Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack.
In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings.
Country Woman