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Rhubarb Cobbler with Oat Dumplings Recipe

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!
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:8 servings


  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1/2 cup orange juice
  • 4 cups sliced fresh or frozen rhubarb
  • 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
  • 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. 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 each: 196 calories, 4g fat (1g saturated fat), 2mg cholesterol, 159mg sodium, 38g carbohydrate (24g sugars, 2g fiber), 3g protein.

Reviews for Rhubarb Cobbler with Oat Dumplings

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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."

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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