2 pkg. pie crust mix
1 tbsp. sugar
1 egg, separated
1/2 c. milk
1/2 c. corn flakes

FILLING:

6 c. fresh or frozen rhubarb, cut into 1/2" pieces
1 1/2 c. sugar
6 oz. pkg. strawberry gelatin

GLAZE:

1 c. powdered sugar
1-2 tbsp. milk

Heat oven to 375 degrees. Combine pie crust mix and sugar. Combine egg yolk and milk; mix well. Add milk mixture to pie crust and mix until ball forms. Divide into 2 balls. Chill.

Roll 1 ball between 2 sheets wax paper to 17 x 12 inch rectangle. Fit loosely into jelly roll pan. Sprinkle corn flake crumbs over dough.

In large bowl, combine rhubarb, sugar and gelatin; turn into pastry lined pan. Roll remaining dough and cover rhubarb. Prick crust and brush with beaten egg whites. Bake at 350 degrees for 50-60 minutes. In small bowl combine glaze ingredients until smooth. Drizzle over cooled bars.