rhubarb peach shortcake

Name: Rhubarb Peach Shortcake
Prep time: 15 min
Cook time: 35 min
Cuisine: American
Ingredients: 1/4 cup(s) packed brown sugar; 1 tablespoon(s) cornstarch; 1 can(s) sliced peaches, drained, 16oz; 2 cup(s) fresh or frozen rubarb; 1/2 teaspoon(s) pure vanilla extract; 1 can(s) refrigarated buttermilk biscuits; 1 tablespoon(s) sugar

(2 RATINGS)

61 Pinches 1 Photo

Zelda Hopkins

Webb City, MO

Updated on Apr 8, 2012

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.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield serves 5

Ingredients

1/4 cup packed brown sugar
1 tablespoon cornstarch
1 can sliced peaches, drained, 16oz
2 cups fresh or frozen rubarb
1/2 teaspoon pure vanilla extract
1 can refrigarated buttermilk biscuits
1 tablespoon sugar

How To Make rhubarb peach shortcake

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.

Step 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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