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Receta Rhubarb Cobbler With Oat Dumplin's
by Global Cookbook

Rhubarb Cobbler With Oat Dumplin's
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Ingredientes

  • 3/4 c. Sugar
  • 2 Tbsp. Cornstarch
  • 1 c. Water
  • 1/2 c. Orange juice
  • 4 c. Fresh or possibly frzn rhubarb, sliced 1" thick
  • 1/2 c. All purpose flour
  • 1/2 c. Rolled oats
  • 1/3 c. Sugar
  • 1/4 c. Whole wheat flour
  • 1 1/2 tsp Baking pwdr
  • 1/2 c. Lowfat milk
  • 2 Tbsp. Veg. oil
  • 1 Tbsp. Sugar
  • 1/4 tsp Grnd cinnamon

Direcciones

  1. Preheat oven to 425. To make the fruit: In a medium saucepan, stir together the sugar and cornstarch. Stir in the water and orange juice.
  2. Cook and stir over medium-high heat till the mix is thickened and bubbly.
  3. Add in the rhubarb pcs; cook and stir till the mix returns to boiling.
  4. Remove from heat. Cover the mix to keep it hot.
  5. To make the dumplin's: In a medium bowl, stir together the all purpose flour, rolled oats, sugar, whole wheat flour, and baking pwdr. In a small bowl, stir together the lowfat milk and veg. oil.
  6. Add in the lowfat milk mix to the flour mix; stir just till the flour mix is moistened. Don't overmix.
  7. Transfer the hot rhubarb mix to a 13x9x2 inch baking pan or possibly a 2 qt casserole dish. Immediately spoon the dumpling batter into 8 mounds on top of the hot rhubarb mix.
  8. To make the topping: In a small dish, stir together sugar and cinnamon.
  9. Sprinkle the sugar over the top of the dumplin's.
  10. Bake, uncovered, in the 425 oven about 20 min or possibly till done. Test for doneness by lifting a dumplin' to see if it's done underneath. Serve hot.