Ingredients

• 2 cans (8 ounces) crescent rolls
• 2 tubs (8 ounces) soft cream cheese
• 3/4 cup powdered sugar
• 1 egg white
• 1 teaspoon vanilla
• 5 cups rhubarb cut in 1 in. pieces
• 1/4 cup water
• 1/2 cup granulated sugar
• 3 tablespoons cornstarch

Icing Ingredients

• 1 cup powdered sugar
• 1-2 tablespoons milk

Directions

1. To create the rhubarb filling, simmer your water, add the granulated sugar, cornstarch and rhubarb. Mix and let cool for 1 hour. (You can substitute any pie filling for this recipe.)
2. Preheat over to 350 degrees.
3. Grease a 13×9 inch baking pan and unroll 1 package of crescent rolls and gently press onto the bottom of the pan. Do not cover the sides with crescent roll dough.
4. Bake crescent roll dough for 10 minutes, then remove from oven.
5. Beat together cream cheese, powdered sugar, vanilla and the egg white until well mixed. Spread this over your cooked crescent rolls. Pour your rhubarb filling over this.
6. Unroll your second can of crescent rolls and place them over your filling.
7. Bake for 30-35 minutes, or until lightly golden brown.
8. If adding icing, mix together milk and powdered sugar, then drizzle over top of the pastries.
9. Enjoy warm or cold!