Rhubarb Peach Cobbler

We have a lot of rhubarb in the yard right now. I like rhubarb combined with berries or apples, but it is also nice with peaches. I have jars of peaches that need using, so it was a good way to enjoy fresh garden produce and home-canned goods from my pantry. Adding eggs and milk to the fruit filling gives it a custardy, creamy texture.

Rhubarb Peach Cobbler
3 cups chopped rhubarb
3 cups canned sliced peaches
1/4 cup peach juice from the can
1 cup sugar
1/2 cup milk
juice of half a lemon
2 large eggs, slightly beaten
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract

Biscuit Topping
2 cups flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine salt
6 tablespoons cold unsalted butter, diced
1 cup buttermilk
1/2 cup heavy cream
1-2 tablespoons cinnamon sugar (optional)

Preheat oven to 375 degrees. Grease a 9×13 glass baking pan. Combine the filling ingredients in a large bowl. Stir well, then pour into prepared pan. Make the biscuit topping by combining the dry ingredients in a large bowl. Cut in butter to form coarse crumbs. Pour buttermilk and cream over mixture and bring dough together using a fork until the liquid has absorbed. Spoon batter over filling. Sprinkle with cinnamon sugar. Bake 45 minutes until filling is bubbling and tender when pierced with a fork. Serve with cream or ice cream. Serves 8.

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