Rhubarb Peach Shortcake Recipes

RHUBARB PEACH SHORTCAKE

Rhubarb Peach Shortcake image

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.

Provided by Zelda Hopkins

Time 50m

Number Of Ingredients 7

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

Steps:

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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