Best Rhubarb Peach Shortcake Recipes
RHUBARB PEACH SHORTCAKE
I RECEIVED this recipe from my mother. It's one of the first desserts I make in the spring when our rhubarb comes in. I discovered rhubarb and peaches go well together, and the biscuits make it a hearty dessert. -Sheila Butler, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts :
RHUBARB PEACH SHORTCAKE
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
Categories Other Desserts
Time 50m
Number Of Ingredients 7
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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