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


  • 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


  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

Show 4 Comments & Reviews

18 Refreshing Lemon Recipes

18 Refreshing Lemon Recipes

Kitchen Crew @JustaPinch

When life gives you lemons, make these delicious lemon recipes!

5 Recipes To Make With Fresh Strawberries

5 Recipes to Make With Fresh Strawberries

Kitchen Crew

When I walk to my local farmer's market and see rows and rows of fresh strawberries, my eyes light up. There's nothing better than biting into a fresh summer strawberry....

15 Unique Watermelon Recipes

15 Unique Watermelon Recipes

Kitchen Crew @JustaPinch

Our favorite summer fruit has been reinvented in these 15 unique watermelon recipes.