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
• 1/2 cup confectioners' sugar
• 1/4 teaspoon vanilla extract
• 1 1/2-2 teaspoons milk

Instructions

1. In a large bowl, combine the flour and salt; cut in butter until crumbly.

2. Stir in the milk and egg yolk.

3. Divide dough in half .

4. on lightly floured surface roll out each portion into a 13x9 rectangle.

5. place one rolled piece into a greaded13x9 baking dish.

6. Sprinkle with conflakes.

7. In a large bowl comine rhubarb and 11/2 cups sugar,stir in pie filling and vanilla;spread over conflakes.

8. Top with remaining pastry.

9. Cut slits into the top.

10. In a small bowl lightly beat egg white;brush over pastry.

11. Sprinkle with remaining sugar.

12. Bake at 350 F for 50-55 minutes or until crust is golden brown.

13. Cool on a wire rack.

14. 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.

15. NOTE:.

16. If using frozen rhubarb,measure while frozen (5 cups) Thaw completely in a colander,drain but do not press liquid out of the rhubarb.