Danish Cherry Rhubarb Dessert

2-1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold butter

1/2 cup milk

1 egg, separated

1 cup cornflakes

4-5 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

GLAZE:

1/2 cup confectioners' sugar

1/4 teaspoon vanilla extract

1-1/2 to 2 teaspoons milk

In a bowl, combine the flour and salt, cut in butter until crumbly. Add the milk and egg yolk; mix well. Divide in half. On a lightly floured surface, roll each portion into a 13-in. x 9-in. rectangle. Place one rectangle in a greased 13-in. x 9-in. baking dish. Sprinkle with cornflakes.

In a bowl, combine the rhubarb and 1-1/2 cups sugar. Stir in the pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top.

Beat egg white; brush over pastry. Sprinkle with the remaining sugar. Bake at 350 degree for 50-55 minutes or until crust is golden brown. Cool on a wire rack.

In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12-16 servings