Cherry Rhubarb Dessert - cooking recipe

Ingredients

2 1/2 cups flour
1 teaspoon salt
1 cup butter, cold
1/2 cup milk
1 egg, separated
1 cup corn flakes
rhubarb, 4to 5 cups diced fresh (frozen can be used see note)
1 1/2 cups plus 1 tablespoon sugar, divided
1 (21 ounce) can cherry pie filling
1 teaspoon vanilla extract
GLAZE
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 1/2 - 2 teaspoons milk

Preparation

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 lightly floured surface roll out each portion into a 13x9 rectangle.
place one rolled piece into a greaded13x9 baking dish.
Sprinkle with conflakes.
In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.
Top with remaining pastry.
Cut slits into the top.
In a small bowl lightly beat egg white;brush over pastry.
Sprinkle with remaining sugar.
Bake at 350 F for 50-55 minutes or until crust is golden brown.
Cool on a wire rack.
In a small bowl ,combine the glaze ingredients; drizzle over bars. Store in refrigerator. can be served warm or cooled with ice cream or whipped cream.
NOTE:.
If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.