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rhubarb peach shortcake

(2 ratings)
Zelda51 avatar
Recipe by
Zelda Hopkins
@Zelda51
Webb City, MO

I like to make this dessert when fresh Rhubarb comes in season. Peaches and Rhubarb really go good together. I hope you like it as much as I do.

►
(2 ratings)
yield serving(s)
prep time 15 Min
cook time 35 Min
method Bake

Ingredients For rhubarb peach shortcake

  • 1/4 c
    packed brown sugar
  • 1 Tbsp
    cornstarch
  • 1 can
    sliced peaches, drained, 16oz
  • 2 c
    fresh or frozen rubarb
  • 1/2 tsp
    pure vanilla extract
  • 1 can
    refrigarated buttermilk biscuits
  • 1 Tbsp
    sugar

How To Make rhubarb peach shortcake

  • 1
    In a saucepan, combine brown sugar and cornstarch. Drain peaches, reserving 1/2 cup liquid. Set peaches aside. Stir reserved liquid into brown sugar mixture; bring to a boil. Cook and stir for 2 minutes. Add rhubarb; simmer for 8 minutes. Stir in peaches and vanilla. Pour into an ungreased 8-in round baking pan.
  • 2
    Dip one side of biscuits in sugar; place over hot fruit with sugar side up. Bake, uncovere, at 375 degrees for 20-24 minutes or until biscuits are golden brown. Serve warm.
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