Rhubarb-Peach Shortcake

Biscuits

 * 1 cup all-purpose flour
 * 1 cup cake flour
 * 1 tbsp baking powder
 * ½ tsp baking soda
 * ½ tsp salt
 * 2½ tbsp cold unsalted butter, cut into small pieces
 * 2½ tbsp cold cream cheese, cut into small pieces
 * ¾ cup buttermilk
 * 1 large egg white, lightly beaten
 * 1 tsp granulated sugar

Filling

 * ¾ lb (3 cups) rhubarb, trimmed and cut into ½-inch-long pieces
 * ½ cup granulated sugar
 * 1 tbsp fresh lemon juice
 * 2 ripe peaches
 * ¼ cup whipping cream
 * 1 cup non-fat vanilla yogurt

Biscuits

 * 1) Preheat oven to 425 °F.
 * 2) Line a baking sheet with parchment paper, or coat sheet with nonstick cooking spray.
 * 3) Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a mixing bowl.
 * 4) Use a pastry blender or 2 table knives to cut butter and cream cheese into dry ingredients until mixture resembles coarse crumbs.
 * 5) Make a well in center, and add buttermilk.
 * 6) Stir with a fork just until a dough forms.
 * 7) Turn dough out onto a lightly floured surface, and knead it very briefly.
 * 8) Pat into a ¼-inch-thick piece, and cut biscuits with a 3-inch cutter.
 * 9) Re-roll any dough scraps, and cut.
 * 10) Arrange biscuits on prepared baking sheet, brush tops with egg white and sprinkle with sugar.
 * 11) Bake for about 10 minutes, or until golden brown.
 * 12) Remove from oven, transfer to a rack and let cool slightly.

Filling

 * 1) Stir together in a medium-sized saucepan rhubarb, sugar and lemon juice.
 * 2) Bring to a simmer over low heat.
 * 3) Cook, uncovered, for 1 minute.
 * 4) With a slotted spoon, transfer rhubarb to a bowl.
 * 5) Increase heat to medium, and boil liquid until syrupy, about 2 minutes or until about ½ cup remains.
 * 6) Add syrup to reserved rhubarb, and set aside.
 * 7) Blanch peaches in boiling water for 1 minute.
 * 8) Remove peaches with a slotted spoon, and refresh under cold water.
 * 9) Slip off skins and discard.
 * 10) Cut peaches in half, remove pits and thinly slice.
 * 11) Add to rhubarb, and stir gently to mix.
 * 12) Whip cream in a chilled bowl until firm peaks form.
 * 13) Fold into yogurt.
 * 14) To assemble shortcakes, use a serrated knife to slice biscuits in half, and place bottoms on dessert plates.
 * 15) Spoon fruit filling onto and around biscuits.
 * 16) Spoon some yogurt-cream topping over fruit.
 * 17) Replace biscuit tops, and top with whipped cream.