Danish Cherry Rhubarb Dessert Recipes

CHERRY RHUBARB DESSERT

Steps:

• 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 lightly floured surface roll out each portion into a 13x9 rectangle.
• place one rolled piece into a greaded13x9 baking dish.
• Sprinkle with conflakes.
• In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
• Top with remaining pastry.
• Cut slits into the top.
• In a small bowl lightly beat egg white;brush over pastry.
• Sprinkle with remaining sugar.
• Bake at 350 F for 50-55 minutes or until crust is golden brown.
• Cool on a wire rack.
• 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.
• NOTE:.
• If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.

DANISH CHERRY RHUBARB DESSERT

Steps:

• 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.
• 2. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle into a greased 13 x 9 inch baking dish. Sprinkle with cornflakes.
• 3. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the pie filling and vanilla; spread over the cornflakes. Top with remaining pastry. Cut slits in the top.
• 4. Beat egg white; brush over the pastry. Sprinkle with the remaining sugar. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
• 5. In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.

CHERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350°. In a large bowl, combine oats, brown sugar, flour and salt; stir well. Cut in butter until crumbly. Pat 2 cups of mixture into a greased 13x9-in. baking dish; cover with rhubarb. , In a saucepan, combine sugar and cornstarch. Stir in water; cook until mixture is thickened and clear. Stir in extract and cherry filling; spoon over rhubarb. Combine nuts with reserved crumb mixture; sprinkle over cherries. Bake until filling is bubbly and topping is lightly browned, 40-45 minutes. If desired, serve with ice cream.