Rhubarb Peach Shortcake Recipe
Rhubarb Peach Shortcake Recipe photo by Taste of Home
Next Recipe

Rhubarb Peach Shortcake Recipe

Be the first to add a review
Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:5 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 5 servings


  • 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

Nutritional Facts

1 each: 208 calories, 1g fat (0 saturated fat), 0 cholesterol, 256mg sodium, 48g carbohydrate (31g sugars, 2g fiber), 3g protein.


  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. 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. Yield: 5 servings.
Originally published as Rhubarb Peach Shortcake in Reminisce March/April 1997, p49

Reviews for Rhubarb Peach Shortcake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image