Rhubarb Cobbler with Oat Dumplings

Posted by: Schmitty 06-18-99 9:47 AM

Rhubarb Cobbler with Oat Dumplings
Source: Better Homes & Garden Cookbook

3/4 cup sugar
2 tablespoons cornstarch
1 cup water
1/2 cup orange juice
1 pound fresh or frozen rhubarb, sliced into 1 inch pieces. (4 cups)

1/2 cup all purpose flour
1/2 cup rolled oats
1/3 cup sugar
1/4 cup whole wheat flour
1 1/2 teaspoons baking powder
1/2 cup milk
2 tablespoons cooking oil

1 tablespoon sugar
1/4 teaspoon ground cinnamon

Preheat oven to 425 degrees.

In a medium saucepan, stir together sugar and cornstarch. Stir in water and orange juice. Cook and stir over medium high heat until mixture is thickened and bubbly. Add rhubarb pieces; cook and stir until mixture returns to boiling. Remove from heat. Cover mixture to keep it warm.

Dumplings: In a medium bowl, stir together all purpose flour, rolled oats, sugar, whole wheat flour and baking powder. In a small bowl, stir together milk and cooking oil. Add milk mixture to flour mixture; stir just until flour mixture is moistened. Do not over-mix.

Transfer warm rhubarb mixture to a 13 x 9 x 2 inch baking pan or a 2 quart casserole dish. Immediately spoon dumpling batter into 8 mounds on top of warm rhubarb mixture.

Topping: In a small bowl, stir together sugar and cinnamon. Sprinkle sugar mixture over top of dumplings.

Bake uncovered for 20 minutes or until done. Test for doneness by lifting a dumpling to see if it is done underneath. Serve warm

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