Rhubarb Biscuit Coffee Cakes
- 10 tubes (12 ounces each) refrigerated buttermilk biscuits
- 20 cups sliced fresh or frozen rhubarb (about 6 pounds)
- 2-1/2 cups sugar
- 5 teaspoons cornstarch
- 10 large eggs, lightly beaten
- 5 cartons (16 ounces each) sour cream
- 1 pint heavy whipping cream
- 2-1/2 teaspoons vanilla extract
- 3 tablespoons sugar
- 1-3/4 teaspoons ground cinnamon
- Divide biscuits among 10 ungreased 9-in. pie plates; top each with 2 cups rhubarb. In a large bowl, combine the sugar, cornstarch, eggs, sour cream, cream and vanilla. Beat on high for 2 minutes; pour over rhubarb.
- Combine sugar and cinnamon; sprinkle over filling. Bake, uncovered, at 350u0b0 for 30-35 minutes or until golden brown and set. Remove to wire racks. Serve warm. Refrigerate leftovers.
buttermilk, frozen rhubarb, sugar, cornstarch, eggs, cartons, cream, vanilla, sugar, ground cinnamon
Taken from www.tasteofhome.com/recipes/rhubarb-biscuit-coffee-cakes/ (may not work)