Danish Cherry Rhubarb Dessert

• 2-1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 cup cold butter
• 1/2 cup milk
• 1 egg,
• 1 cup cornflakes
• 4 to 5 cups diced fresh or frozen rhubarb, thawed
• 1-1/2 cups plus 1 tablespoon sugar, divided
• 1 can (21 ounces) cherry pie filling
• 1 teaspoon vanilla extract
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1-1/2 to 2 teaspoons milk

1. 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 a lightly floured surface, roll each portion into a 13-in. x 9-in. x rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes.
2. In a large bowl, combine rhubarb and 1-1/2 cups sugar. Stir in pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.
3. In a small bowl, lightly beat egg white; brush over pastry. Sprinkle with remaining sugar. Bake at 350u0b0 for 50-55 minutes or until crust is golden brown. Cool on a wire rack.
4. In a small bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator.

flour, salt, cold butter, milk, egg, cornflakes, frozen rhubarb, sugar, cherry pie filling, vanilla, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/danish-cherry-rhubarb-dessert/ (may not work)