Rhubarb Upside-Down Desserts

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  • 15 min prep time
  • 45 min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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