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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Servings 4

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ingredients 9
Prep Time 15 min
Total Time 45 min

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

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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.

EXPERT TIPS

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Expert Tips

To prepare fresh rhubarb, trim the ends and discard all traces of the leaves (rhubarb leaves are poisonous). Scrub the stalks and cut into pieces about 1 inch in length.

Instead of vanilla ice cream, serve these desserts with cinnamon ice cream.