Tammy's Recipes

Tangy cherry and rhubarb filling layered between pie crusts and sprinkled with sugar

3 c flour
1 t salt
1 c (2 sticks) butter
1/2 c milk
1 egg
1 c cornflakes
4-5 c diced fresh or frozen rhubarb, thawed
1 1/2 c sugar
21 oz (1 can) cherry pie filling (or use homemade)
1 t vanilla

1. In a bowl, combine flour, salt, and butter. Cut in until crumbly. Add milk and egg and mix well.

2. Divide dough in half. On a lightly floured surface, roll each half into a 9" x 13" rectangle.

3. Place one rectangle in the bottom of a greased 13" x 9" x 2" baking dish. Sprinkle with cornflakes.

4. In another bowl, combine the rhubarb and sugar. Stir in the pie filling and vanilla. Spread over cornflakes.

5. Cut slits in remaining pastry and lay on top of filling. Sprinkle top with sugar.

6. Bake at 350 degrees for 50-55 minutes or until crust is golden brown. Cool on wire rack. Store in refrigerator.

This is a good dessert, just not my favorite. I thought it was a lot of work to make for the results. (Almost as much work as pies.) I also like my pie crust recipe better than the crust on this one.

If you really like cherries and rhubarb, or you have fresh cherries and rhubarb to use, it's worth making (though, like I said, I could have probably made a pie in the amount of time it took!). To summarize: good, but not "extra good". :D My rating: 9/10