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. On a lightly floured surface, roll each portion into a 13 x 9 inch rectangle. Place one rectangle in a greased 13 x 9 x 2 inch baking dish. Sprinkle with cornflakes. 2. In a bowl, combine the rhubarb and 1 1/2 cups sugar. Stir in the cherry pie filling and vanilla; spread over cornflakes. Top with the remaining pastry. Cut slits in the top. 3. Beat egg white; brush over pastry. Sprinkle with 1 Tablespoon sugar. 4. Bake 350 for 50 to 55 minutes or until crust is golden brown. Cool on a wire rack. 5. In a bowl, combine the glaze ingredients; drizzle over bars. Store in the refrigerator. Yield: 12 to 16 servings. 6. Country Woman. ---------------------------------------------------------------------------
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Ingredients
