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.

  • prep time 15 min
  • total time 45 min
  • ingredients 9
  • 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
  • 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.
  • 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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