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
biscuits from 1 bag (25 oz) frozen Pillsbury™ Grands!™ Southern Style Biscuits (12 Count)
1/2
teaspoon granulated sugar
1/8
teaspoon ground cinnamon
1
cup vanilla ice cream
Preparation
Heat oven to 375°F. Spray insides of 4 (6-oz) custard cups with cooking spray. Place custard cups on cookie sheet with sides.
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.
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.
