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Rhubarb Cobbler with Oat Dumplings

 Rhubarb Cobbler with Oat Dumplings
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!
8 ServingsPrep: 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 King Arthur Unbleached All-Purpose Flour
  • 1/4 cup King Arthur Premium 100% 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.

2 of 2

Rhubarb Cobbler with Oat Dumplings (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 each) equals 196 calories, 4 g fat (1 g saturated fat), 2 mg cholesterol, 159 mg sodium, 38 g carbohydrate, 2 g fiber, 3 g protein.