danish cherry rhubarb dessert
(1 rating)
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Another great Taste of Home recipe. You'll never want store bought danish again, it's to die for and it's such an easy dessert to make.
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(1 rating)
yield
12 -16
prep time
30 Min
cook time
1 Hr
Ingredients For danish cherry rhubarb dessert
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2 1/2 call purpose flour
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1 tspsalt
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1 ccold butter
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1/2 cmilk
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1egg, separated
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1 ccornflakes
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4-5 cups fresh or frozen rhubarb, thawed
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1 1/2 cplus 1 tablespoon sugar, divided
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1 cancherry pie filling
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1 tspvanilla extract
- GLAZE
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1/2 cconfectioners sugar
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1/4 tspvanilla extract
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1 1/2 to 2 teaspoons milk
How To Make danish cherry rhubarb dessert
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1In a bowl, combine the flour and salt; cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half.
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2On 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.
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3In 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.
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4Beat 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.
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5In a bowl, combine the glaze ingredients; drizzle over the top. Store in the refrigerator.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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