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Rhubarb Upside-Down Desserts

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Rhubarb Upside-Down Desserts
  • Prep 15 min
  • Total 45 min
  • Ingredients 9
  • Servings 4
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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.
Updated May 7, 2021

Ingredients

Steps

  • 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.

Tips from the Pillsbury Kitchens

  • tip 1
    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.
  • tip 2
    Instead of vanilla ice cream, serve these desserts with cinnamon ice cream.

Nutrition Information

420 Calories, 19g Total Fat, 6g Protein, 57g Total Carbohydrate, 31g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
9g
43%
Trans Fat
4 1/2g
Cholesterol
30mg
10%
Sodium
640mg
27%
Potassium
240mg
7%
Total Carbohydrate
57g
19%
Dietary Fiber
0g
0%
Sugars
31g
Protein
6g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
2%
2%
Calcium
15%
15%
Iron
10%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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