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“With the coming of spring and Rhubarb season upon us make this one of your new recipes this year. The rhubarb with the cherry pie filling makes for a dessert that will soon become a favorite. We love this dessert and I have handed out the recipe more times than I can count.”
1hr 10mins

Ingredients Nutrition


  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.

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