Rhubarb Cobbler with Oat Dumplings Recipe

Rhubarb Cobbler with Oat Dumplings Recipe

  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1/2 cup orange juice
  • 4 cups sliced fresh or frozen rhubarb
  • DUMPLINGS:
  • 1/2 cup all-purpose flour
  • 1/4 cup whole wheat flour
  • 1/4 cup quick-cooking oats
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 2 tablespoons vegetable oil
  • TOPPING:
  • 1 tablespoon sugar
  • 1/4 teaspoon ground cinnamon
  1. In a saucepan, combine sugar and cornstarch. Gradually stir in water and orange juice. Cook and stir until thickened and clear. Add rhubarb and bring to a boil. Remove from the heat. Pour into a 2-qt. baking dish. For dumplings, combine flours, oats, baking powder and salt in a bowl. Combine milk and oil; add to flour mixture, stirring lightly until blended. Spoon over rhubarb. Combine topping ingredients; sprinkle over dumplings. Bake at 425 degrees F for 40 minutes.
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