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Ingredients Jump to Instructions ↓

  1. 1/2 cup sugar

  2. 2 tablespoons cornstarch

  3. 3/4 teaspoon ground cinnamon

  4. 1/8 teaspoon salt

  5. 1 (15 ounce) can sliced peaches, undrained

  6. 3 cups sliced rhubarb, fresh or frozen

  7. 1 teaspoon vanilla extract DOUGH:

  8. 1 1/2 cups all-purpose flour

  9. 3 tablespoons sugar

  10. 2 teaspoons baking powder

  11. 1/4 teaspoon baking soda

  12. 1/2 teaspoon salt

  13. 1/4 cup cold butter

  14. 1 cup plain yogurt

  15. 1 teaspoon vanilla extract

Instructions Jump to Ingredients ↑

  1. 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 degrees F for 30 minutes. Serve warm.

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