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1
To make Biscuits: Preheat oven to 425F.
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2
Line a baking sheet with parchment paper, or coat sheet with nonstick cooking spray.
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3
Stir together all-purpose flour, cake flour, baking powder, baking soda and salt in a mixing bowl.
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4
Use a pastry blender or 2 table knives to cut butter and cream cheese into dry ingredients until mixture resembles coarse crumbs.
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5
Make a well in center, and add buttermilk.
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Stir with a fork just until a dough forms.
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7
Turn dough out onto a lightly floured surface, and knead it very briefly.
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8
Pat into a 1/4-inch-thick piece, and cut biscuits with a 3-inch cutter.
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9
Reroll any dough scraps, and cut.
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10
Arrange biscuits on prepared baking sheet, brush tops with egg white and sprinkle with sugar.
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11
Bake for about 10 minutes, or until golden brown.
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12
Remove from oven, transfer to a rack and let cool slightly.
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13
To make Filling: Stir together in a medium-sized saucepan rhubarb, sugar and lemon juice.
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14
Bring to a simmer over low heat.
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Cook, uncovered, for 1 minute.
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16
With a slotted spoon, transfer rhubarb to a bowl.
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17
Increase heat to medium, and boil liquid until syrupy, about 2 minutes or until about 1/2 cup remains.
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18
Add syrup to reserved rhubarb, and set aside.
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19
Blanch peaches in boiling water for 1 minute.
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20
Remove peaches with a slotted spoon, and refresh under cold water.
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21
Slip off skins and discard.
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22
Cut peaches in half, remove pits and thinly slice.
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23
Add to rhubarb, and stir gently to mix.
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24
Whip cream in a chilled bowl until firm peaks form.
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25
Fold into yogurt.
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26
To assemble shortcakes, use a serrated knife to slice biscuits in half, and place bottoms on dessert plates.
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27
Spoon fruit filling onto and around biscuits.
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28
Spoon some yogurt-cream topping over fruit.
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29
Replace biscuit tops, and top with whipped cream.
