Rhubarb-Peach Shortcake

Ingredients

 * Biscuits
 * 1 cup all-purpose flour
 * 1 cup cake flour
 * 1 Tbs. baking powder
 * 1/2 tsp. baking soda
 * 1/2 tsp. salt
 * 2 1/2 Tbs. cold unsalted butter, cut into small pieces
 * 2 1/2 Tbs. cold cream cheese, cut into small pieces
 * 3/4 cup buttermilk
 * 1 large egg white, lightly beaten
 * 1 tsp. granulated sugar
 * Filling
 * 3/4 lb. (3 cups) rhubarb, trimmed and cut into 1/2-inch-long pieces
 * 1/2 cup granulated sugar
 * 1 Tbs. fresh lemon juice
 * 2 ripe peaches
 * 1/4 cup whipping cream
 * 1 cup nonfat vanilla yogurt

Directions

 * 1) To make Biscuits:
 * 2) Preheat oven to 425F.
 * 3) Line a baking sheet with parchment paper, or coat sheet with nonstick cooking spray.
 * 4) Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a mixing bowl.
 * 5) Use a pastry blender or 2 table knives to cut butter and cream cheese into dry ingredients until mixture resembles coarse crumbs.
 * 6) Make a well in center, and add buttermilk.
 * 7) Stir with a fork just until a dough forms.
 * 8) Turn dough out onto a lightly floured surface, and knead it very briefly.
 * 9) Pat into a 1/4-inch-thick piece, and cut biscuits with a 3-inch cutter.
 * 10) Reroll any dough scraps, and cut.
 * 11) Arrange biscuits on prepared baking sheet, brush tops with egg white and sprinkle with Sugar.
 * 12) Bake for about 10 minutes, or until golden brown.
 * 13) Remove from oven, transfer to a rack and let cool slightly.
 * 14) To make Filling:
 * 15) Stir together in a medium-sized saucepan rhubarb, Sugar and lemon juice.
 * 16) Bring to a simmer over low heat. Cook, uncovered, for 1 minute.
 * 17) With a slotted spoon, transfer rhubarb to a bowl.
 * 18) Increase heat to medium, and boil liquid until syrupy, about 2 minutes or until about 1/2 cup remains.
 * 19) Add syrup to reserved rhubarb, and set aside.
 * 20) Blanch peaches in boiling water for 1 minute.
 * 21) Remove peaches with a slotted spoon, and refresh under cold water.
 * 22) Slip off skins and discard. Cut peaches in half, remove pits and thinly slice.
 * 23) Add to rhubarb, and stir gently to mix. Whip cream in a chilled bowl until firm peaks form.
 * 24) Fold into yogurt.
 * 25) To assemble shortcakes, use a serrated knife to slice biscuits in half, and place bottoms on dessert plates.
 * 26) Spoon fruit filling onto and around biscuits.
 * 27) Spoon some yogurt-cream topping over fruit.
 * 28) Replace biscuit tops, and top with whipped cream.