Rhubarb Peach Shortcake

1
Zelda Hopkins

By
@Zelda51

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
serves 5
Prep:
15 Min
Cook:
35 Min
Method:
Bake

Ingredients

  • 1/4 c
    packed brown sugar
  • 1 Tbsp
    cornstarch
  • 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
    sugar

How to Make Rhubarb Peach Shortcake

Step-by-Step

  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.

Printable Recipe Card

About Rhubarb Peach Shortcake

Main Ingredient: Fruit
Regional Style: American
Hashtags: #rhubarb #peaches




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