Posted by: Schmitty 06-18-99 9:47 AM
Rhubarb Cobbler with Oat Dumplings
Source: Better Homes & Garden Cookbook
Fruit:
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)
Dumplings:
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
Topping:
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