Rhubarb-Peach Shortcake

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== Ingredients ==
=== Biscuits ===
* 1 cup all-purpose flour
* 1 cup cake flour
* 1 tbsp baking powder
* ½ tsp baking soda
* ½ tsp salt
* 2½ tbsp cold unsalted butter, cut into small pieces
* 2½ tbsp cold cream cheese, cut into small pieces
* ¾ cup buttermilk
* 1 large egg white, lightly beaten
* 1 tsp granulated sugar
=== Filling ===
* ¾ lb (3 cups) rhubarb, trimmed and cut into ½-inch-long pieces
* ½ cup granulated sugar
* 1 tbsp fresh lemon juice
* 2 ripe peaches
* ¼ cup whipping cream
* 1 cup non-fat vanilla yogurt
== Directions ==
=== Biscuits ===
# Preheat oven to 425 °F.
# Line a baking sheet with parchment paper, or coat sheet with nonstick cooking spray.
# Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a mixing bowl.
# Use a pastry blender or 2 table knives to cut butter and cream cheese into dry ingredients until mixture resembles coarse crumbs.
# Make a well in center, and add buttermilk.
# Stir with a fork just until a dough forms.
# Turn dough out onto a lightly floured surface, and knead it very briefly.
# Pat into a ¼-inch-thick piece, and cut biscuits with a 3-inch cutter.
# Re-roll any dough scraps, and cut.
# Arrange biscuits on prepared baking sheet, brush tops with egg white and sprinkle with sugar.
# Bake for about 10 minutes, or until golden brown.
# Remove from oven, transfer to a rack and let cool slightly.
=== Filling ===
# Stir together in a medium-sized saucepan rhubarb, sugar and lemon juice.
# Bring to a simmer over low heat.
# Cook, uncovered, for 1 minute.
# With a slotted spoon, transfer rhubarb to a bowl.
# Increase heat to medium, and boil liquid until syrupy, about 2 minutes or until about ½ cup remains.
# Add syrup to reserved rhubarb, and set aside.
# Blanch peaches in boiling water for 1 minute.
# Remove peaches with a slotted spoon, and refresh under cold water.
# Slip off skins and discard.
# Cut peaches in half, remove pits and thinly slice.
# Add to rhubarb, and stir gently to mix.
# Whip cream in a chilled bowl until firm peaks form.
# Fold into yogurt.
# To assemble shortcakes, use a serrated knife to slice biscuits in half, and place bottoms on dessert plates.
# Spoon fruit filling onto and around biscuits.
# Spoon some yogurt-cream topping over fruit.
# Replace biscuit tops, and top with whipped cream.
Category:Buttermilk Recipes
Category:Cream cheese Recipes
Category:Egg white Recipes
Category:Heavy cream Recipes
Category:Peach Desserts
Category:Peach Recipes
Category:Rhubarb cake Recipes
Category:Vegetarian Recipes