Danish Cherry Rhubarb Dessert

• 2 12 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 12 cup milk
• 1 egg yolk
• 1 cup corn flakes
• 4 -5 cups diced fresh rhubarb or 4 -5 cups frozen rhubarb, thawed
• 1 12 cups sugar
• 1 (21 ounce) can cherry pie filling
• 1 teaspoon vanilla extract
• 1 egg white
• 1 tablespoon sugar
• 12 cup confectioners' sugar
• 14 teaspoon vanilla extract
• 1 12-2 teaspoons milk

1. In a bowl, combine the flour and salt; cut in butter until crumbly.
2. Add the milk and egg yolk; mix well.
3. Divide in half.
4. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle.
5. Place one rectangle in a greased 13 x 9 x 2 inch baking dish.
6. Sprinkle with cornflakes.
7. In a bowl, combine the rhubarb and 1 1/2 cups sugar.
8. Stir in the cherry pie filling and vanilla; spread over cornflakes.
9. Top with the remaining pastry.
10. Cut slits in the top.
11. Beat egg white; brush over pastry.
12. Sprinkle with 1 Tablespoon sugar.
13. Bake 350 for 50 to 55 minutes or until crust is golden brown.
14. Cool on a wire rack.
15. In a bowl, combine the glaze ingredients; drizzle over bars.
16. Store in the refrigerator.
17. Yield: 12 to 16 servings.
18. Country Woman.

flour, salt, cold butter, milk, egg yolk, corn flakes, fresh rhubarb, sugar, cherry pie filling, vanilla, egg, sugar, sugar, vanilla, milk

Taken from www.food.com/recipe/danish-cherry-rhubarb-dessert-172343 (may not work)