Dessert: Rhubarb Peach Shortcake Recipe
Ingredients
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 can (15 ounces) sliced peaches
2 cups chopped fresh or frozen rhubarb
1/2 teaspoon vanilla extract
1 tube (5 to 6 ounces) refrigerated buttermilk biscuits
1 tablespoon sugar
Instructions
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. Dip one side of biscuits in sugar; place over hot fruit with sugar side up. Bake, uncovered, at 375 ° for 20-24 minutes or until biscuits are golden brown. Serve warm.
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Nutrition Facts
Serving Size: 5
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
