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Rhubarb Cobbler with Oat Dumplings

By: Esther Yoder

"My friend shared this recipe with me and we consider it one of our health-minded recipes. It's easy to put together, looks lovely and tastes delicious!"

Rate/Review | Read Reviews (3)

Prep Time:
25 Min

Cook Time:
40 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

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

Directions

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.