As soon as my rhubarb plants are big enough in spring, I make this dessert. After I added the peaches, it became a standard at our house. -Otto (Germaine) Stank, Pound, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine sugar, cornstarch, cinnamon and salt. Drain peaches, reserving syrup. Add syrup and rhubarb to saucepan; mix well. Bring to a boil; cook and stir 2 minutes. Add peaches and vanilla. Pour into an ungreased 2-1/2-qt. baking dish; set aside. , Combine flour, sugar, baking powder, baking soda and salt in a bowl. Cut in butter until mixture resembles coarse crumbs. Stir in yogurt and vanilla just until combined. , Drop by tablespoons onto hot fruit. Bake, uncovered, at 400° for 30 minutes. Serve warm.
Nutrition Facts : Calories 283 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 403mg sodium, Carbohydrate 51g carbohydrate (30g sugars, Fiber 2g fiber), Protein 4g protein.
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