Rhubarb Cobbler with Oat Dumplings Recipe

4.5 3 4
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Rhubarb Cobbler with Oat Dumplings Recipe

Read Reviews
4.5 3 4
Publisher Photo
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!
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

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° for 40 minutes. Yield: 8 servings.
Originally published as Rhubarb Cobbler with Oat Dumplings in Bountiful Harvest Cookbook 1994, p89

Nutritional Facts

1 each: 196 calories, 4g fat (1g saturated fat), 2mg cholesterol, 159mg sodium, 38g carbohydrate (24g sugars, 2g fiber), 3g protein.

  • 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.
  2. 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° for 40 minutes. Yield: 8 servings.
Originally published as Rhubarb Cobbler with Oat Dumplings in Bountiful Harvest Cookbook 1994, p89

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MY REVIEW
sgronholz User ID: 1473861 265305
Reviewed Apr. 29, 2017

"My husband and I enjoyed this recipe! The addition of orange juice is a nice change of pace from typical rhubarb recipes. I served this warm with a scoop of frozen yogurt."

MY REVIEW
cookingirl78 User ID: 2185950 20222
Reviewed Jun. 28, 2011

"This recipe is delicious. How often do you find a dessert that is under 200 calories? I goofed and threw in the rhubarb along with the sauce as it was cooking instead of adding it after it was thickened and it still turned out fine. I didn't have o.j. on hand but used orange pineapple juice with good results. This is a scrumptious recipe that doesn't have trans fats. Weight Watchers would like to hear about this one. Loved it."

MY REVIEW
lurky27 User ID: 1251896 44582
Reviewed May. 29, 2011

"Yummy! Note - the sugar, cornstarch, water & orange juice mixture never got clear, just thickened after I turned the heat up enough. Turned out great!

~ Theresa"

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