Rhubarb Peach Shortcake

Zelda Hopkins


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 votes

serves 5
15 Min
35 Min


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

How to Make Rhubarb Peach Shortcake


  • 1In 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.
  • 2Dip 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.

Printable Recipe Card

About Rhubarb Peach Shortcake

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #rhubarb, #peaches

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