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
Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 1 can (15-1/4 ounces) sliced peaches, undrained
- 3 cups sliced fresh or frozen rhubarb
- 1 teaspoon vanilla extract
- dough:
- 1-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold butter
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
Directions
- 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.
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