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Rhubarb Upside-Down Desserts

Turn dessert on its head with this pretty fruit dessert - flip it over just before serving to let sweet rhubarb drizzle over golden-brown biscuits.

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  • Prep Time 15 min
  • Total Time 45 min
  • Servings 4

Ingredients

1/3
cup packed brown sugar
2
tablespoons butter or margarine, melted
2
tablespoons dark or light corn syrup
1/2
teaspoon grated orange peel
1 1/2
cups chopped fresh rhubarb
4
Pillsbury™ Grands!™ frozen Southern style biscuits (from 25-oz bag)
1/2
teaspoon granulated sugar
1/8
teaspoon ground cinnamon
1
cup vanilla ice cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 Heat oven to 375°F. Spray insides of 4 (6-oz) custard cups with cooking spray. Place custard cups on cookie sheet with sides.
  • 2 In medium bowl, mix brown sugar, butter, corn syrup, orange peel and rhubarb; divide evenly among custard cups. Top each with 1 biscuit. In small bowl, mix granulated sugar and cinnamon; sprinkle over biscuits.
  • 3 Bake 25 to 28 minutes or until deep golden brown; cool 1 minute. Turn upside down onto 4 serving plates; remove custard cups. Serve warm with ice cream.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
170),
% Daily Value
Total Fat
19g
19%
(Saturated Fat
9g,
9%
Trans Fat
4 1/2g
4 1/2%
),
Cholesterol
30mg
30%;
Sodium
640mg
640%;
Total Carbohydrate
57g
57%
(Dietary Fiber
0g
0%
  Sugars
31g
31%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
15%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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