Peaches 'n' Rhubarb Dessert Dumplings

Course : Dumplings
Serves: 8
Print a Recipe Card
3 x 5 Card | 4 x 6 Card | Printer Friendly


3 cups rhubarb -- cut in 1 inch pieces
1/2 cup plus 1 tablespoon sugar
1/2 cup water
29 ounces sliced cling peaches -- undrained
4 1/2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
2 cups cake flour
1/2 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
1/2 cup milk

Preparation / Directions:

1. Combine rhubarb, 1/2 cup sugar and 1/4 cup water in saucepan. 2. Bring to boil over medium heat; cover and gently cook over low heat until tender, 4 to 5 minutes. 3. With slotted spoon, dip out pieces of rhubarb and arrange in shallow baking dish. 4. Add undrained sliced peaches to liquid in saucepan; heat to simmering. 5. Blend cornstarch and remaining water to smooth paste; stirring, add to hot peaches. Continue stirring and cooking until thick and clear. 6. Spoon hot peach mixture over rhubarb in baking dish; drop Dumpling Batter by tablespoons onto hot fruit. 7. Sprinkle batter with mixture of 1 tablespoon sugar and cinnamon; bake in preheated 425 F. oven 15 minutes. Dumpling Batter 1. Sift cake flour, sugar, baking powder and salt into bowl; cut in butter with pastry blender. 2. Add milk, mixing until flour is moistened.

Rate this Recipe?
1 2 3 4 5
Poor                            Great

E-mail this to a friend!

Friend's Name (TO):
Friend's E-mail Address:
Your Name (FROM):
Your E-mail Address:

More Dumplings Recipes