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Rhubarb Cobbler With Oat Dumplin’s

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CATEGORY CUISINE TAG YIELD
Dairy Desserts 8 Servings

INGREDIENTS

3/4 c Sugar
2 T Cornstarch
1 c Water
1/2 c Orange juice
4 c Fresh or frozen 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 t Baking powder
1/2 c Milk
2 T Cooking oil
1 T Sugar
1/4 t Ground cinnamon

INSTRUCTIONS

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.
Cook and stir over medium-high heat until the mixture is thickened and
bubbly.  Add the rhubarb pieces; cook and stir until the mixture
returns to  boiling. Remove from heat. Cover the mixture to keep it
warm.  To make the dumplin's: In a medium bowl, stir together the all
purpose  flour, rolled oats, sugar, whole wheat flour, and baking
powder. In a  small bowl, stir together the milk and cooking oil.  Add
the milk mixture to the flour mixture; stir just until the flour
mixture is moistened. Do not overmix.  Transfer the warm rhubarb
mixture to a 13x9x2 inch baking pan or a 2  quart casserole dish.
Immediately spoon the dumpling batter into 8  mounds on top of the warm
rhubarb mixture.  To make the topping: In a small dish, stir together
sugar and  cinnamon. Sprinkle the sugar over the top of the dumplin's.
Bake, uncovered, in the 425 oven about 20 minutes or until done. Test
for doneness by lifting a dumplin' to see if it's done underneath.
Serve warm.  Recipe by: Better Homes & Garden America's Best Loved
Community Recipe  Posted to MC-Recipe Digest V1 #839 by L979@aol.com on
Oct 12, 1997

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Nutrition (calculated from recipe ingredients)
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Calories: 220
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 1.2mg
Sodium: 102.8mg
Potassium: 242mg
Carbohydrates: 44.8g
Fiber: 1.5g
Sugar: 31.4g
Protein: 2.4g


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