Rhubarb Cobbler With Oat Dumplings

Recipe Ingredients

		Fruit
3/4 cup	148g / 5.2oz	Sugar
2 tablespoons	30ml	Cornstarch
1 cup	237ml	Water
1/2 cup	118ml	Orange juice
4 cups	948ml	Fresh or frozen rhubarb - sliced 1" thick
		Dumplings
1/2 cup	31g / 1.1oz	All purpose flour
1/2 cup	31g / 1.1oz	Rolled oats
1/3 cup	65g / 2.3oz	Sugar
1/4 cup	15g / 0.5oz	Whole wheat flour
1 1/2 teaspoons	7.5ml	Baking powder
1/2 cup	118ml	Milk
2 tablespoons	30ml	Cooking oil
		Topping
1 tablespoon	15ml	Sugar
1/4 teaspoon	1.3ml	Ground cinnamon

Recipe Instructions

Preheat oven to 425F.

To make the fruit: In a medium saucepan, stir together the sugar and cornstarch. Stir in the water and orange juice.

Cook and stir over medium-high heat until the mixture is thickened and bubbly.

Add the rhubarb pieces; cook and stir until the mixture returns to boiling. Remove from heat. Cover the mixture to keep it warm.

To make the dumplings: In a medium bowl, stir together the all purpose flour, rolled oats, sugar, whole wheat flour, and baking powder. In a small bowl, stir together the milk and cooking oil.

Add the milk mixture to the flour mixture; stir just until the flour mixture is moistened. Do not over mix.

Transfer the warm rhubarb mixture to a 13x9x2 inch baking pan or a 2 quart casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

To make the topping: In a small dish, stir together sugar and cinnamon. Sprinkle the sugar over the top of the dumplings.

Bake, uncovered, in the 425F oven about 20 minutes or until done. Test for doneness by lifting a dumpling to see if it's done underneath. Serve warm.

Source:
Better Homes and Garden America's Best Loved Community Recip

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.