Danish Cherry Rhubarb Dessert

Danish Cherry Rhubarb Dessert Recipe

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Lori Brown


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.


★★★★★ 1 vote

30 Min
1 Hr


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  • 2 1/2 c
    all purpose flour
  • 1 tsp
  • 1 c
    cold butter
  • 1/2 c
  • 1
    egg, separated
  • 1 c
  • ·
    4-5 cups fresh or frozen rhubarb, thawed
  • 1 1/2 c
    plus 1 tablespoon sugar, divided
  • 1 can(s)
    cherry pie filling
  • 1 tsp
    vanilla extract

  • 1/2 c
    confectioners sugar
  • 1/4 tsp
    vanilla extract
  • ·
    1 1/2 to 2 teaspoons milk

How to Make Danish Cherry Rhubarb Dessert


  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.

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About Danish Cherry Rhubarb Dessert

Course/Dish: Fruit Desserts

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