Rhubarb Cobbler With Oat Dumplings Recipes

Steps:

• 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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread rhubarb into the bottom of a 9x13-inch baking dish.
• Beat 3/4 cup white sugar and butter together in a bowl using an electric mixer until creamy and smooth; stir in 1 cup flour, milk, baking powder, vanilla extract, and 1/2 teaspoon salt. Pour batter over rhubarb.
• Mix 1 cup sugar, cornstarch, and 1/4 teaspoon salt in a bowl; sprinkle over batter. Pour boiling water over sugar mixture layer.
• Bake in the preheated oven until cobbler is lightly browned, about 1 hour.

Steps:

• Preheat oven to 350°.
• Combine flour, brown sugar, oatmeal, butter and cinnamon.
• Press half the mixture into a greased 8 inch square baking dish. Set remainder aside.
• Combine sugar, water and cornstarch in a saucepan and cook until very thick.
• Stir in rhubarb and vanilla, then pour over the oatmeal mixture in the baking dish.
• Top with remaining oatmeal mixture.
• Bake for one hour.
• This is very good served warm with a scoop of vanilla ice cream.