Rhubarb Cobbler With Oat Dumplings Recipes

RHUBARB COBBLER WITH OAT DUMPLINGS

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° for 40 minutes.

OATMEAL RHUBARB CRUMBLE

Steps:

• Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.
• Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.
• Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.

RHUBARB COBBLER

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.

RHUBARB COBBLER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9 inch square baking dish.
• In a saucepan, mix sugar and cornstarch for filling. Stir in the rhubarb and water. Bring to a boil. Cook and stir for 1 minute. Transfer to the prepared baking dish. Dot with butter, and sprinkle with cinnamon.
• In a medium bowl, sift together flour, sugar, baking powder, and salt for topping. Cut in the butter until the mixture resembles coarse crumbs.
• In a small bowl, mix together milk and egg. Add all at once to dry ingredients, stirring just to moisten. Drop by teaspoonfuls on top of the rhubarb mixture. Sprinkle with sugar.
• Bake for 20 minutes in the preheated oven, until crisp and lightly browned.

CRISPY RHUBARB COBBLER

Steps:

• In a bowl, combine sugar and pancake mix. Add the rhubarb and toss to coat. Transfer to a greased 8-in. square baking dish. Combine topping ingredients; spread over rhubarb mixture. , Bake at 350° for 45 minutes or until filling is bubbly and top is golden brown.

RHUBARB COBBLER

Steps:

• Place rhubarb in a 13x9-in. baking pan. Sprinkle 1 cup sugar over and dot with butter. In a bowl, cream shortening and remaining sugar. Beat in egg. Sift together flour and baking powder; add alternately with milk to creamed mixture. Drop by tablespoonfuls over rhubarb. Bake at 350° for 55-60 minutes. Serve warm with whipped cream or ice cream if desired.

MOM'S RHUBARB CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
• Mix rhubarb, 1 tablespoon flour, sugar, water, cinnamon, and allspice together in a bowl. Mix oats, brown sugar, and 1/2 cup flour together in a separate bowl; add butter and mash into the oats mixture with a pastry cutter until crumbly.
• Press about half the oats mixture into the bottom of the prepared baking dish. Spread rhubarb mixture over the oats mixture; top with remaining oats mixture.
• Bake in preheated oven until rhubarb layer is set, about 45 minutes.

OLD FASHIONED RHUBARB COBBLER

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.

RHUBARB PINWHEEL DUMPLINGS

Steps:

• In a small saucepan, combine sugar, flour, cinnamon and salt. Gradually mix in water; add butter. Bring to a boil over high heat and cook for 1 minute. Remove from heat; add vanilla. If desired, add enough food coloring to turn the mixture a deep pink. Let cool. For dumplings, combine flour, sugar, baking powder and salt in a medium bowl. Cut in butter until mixture resembles small peas. Add milk and mix quickly but do not overmix. Shape dough into a ball. On a floured surface, roll dough to a 12-in. x 10-in. rectangle. Spread dough with butter and arrange rhubarb on top. Sprinkle sugar and cinnamon over all. Roll up, jelly-roll style, starting at a long end. Cut into 12 slices. Arrange, cut side up, in a greased 3-qt. baking dish. Pour sauce over dumplings. Bake at 350° for 35 minutes or until dumplings are puffy and golden brown. Serve warm with cream if desired.

CARAMEL RHUBARB COBBLER

Steps:

• In a saucepan over medium heat, melt 3 tablespoons butter. Add brown sugar, 1/4 cup sugar and cornstarch. Gradually stir in water and rhubarb; cook and stir until thickened, 5-8 minutes. Add food coloring if desired. Pour into a greased 2-qt. baking dish and set aside. , In another bowl, combine flour, baking powder, salt and remaining sugar. Melt remaining butter; add to dry ingredients with milk. Mix well. Drop by tablespoonfuls onto rhubarb mixture. Bake at 350° for 35-40 minutes or until the fruit is bubbly and the top is golden brown. Sprinkle with cinnamon-sugar. Serve warm, with whipped cream or ice cream if desired.

EASY RHUBARB COBBLER

Steps:

• Set oven to 375 degrees F.
• Grease a 9-inch baking dish.
• Mix the rhubarb and 1 cup sugar, and place in the baking dish.
• To make the cobbler batter: combine flour, 3 tablespoons sugar, baking powder and salt.
• Cut in the cold butter to make a crumbly mixture.
• In a small bowl, whisk/combine the egg and half and half cream.
• Add to the dry ingredients; stir with a fork to create a stiff batter.
• Drop by spoonfuls on top the rhubarb/sugar mixture in the baking dish (does not have to cover completely).
• Bake for 35-40 minutes.
• Serve warm topped with ice cream.
• Delicious!

RHUBARB COBBLER

Steps:

• Heat oven to 350°F. Grease 8-inch square (2-quart) glass baking dish with butter or cooking spray.
• In large bowl, mix rhubarb, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
• In small bowl, stir together Bisquick mix, butter and milk with fork just until combined. Using hands, break dough into small pieces and sprinkle evenly over rhubarb mixture.
• Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
• To serve, scoop warm cobbler into bowls; top with whipped cream.

RHUBARB DUMPLINGS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Separate the biscuits in the can. Flatten each one into about a 3 inch circle. Place a generous tablespoon of chopped rhubarb in the center of each circle. Wrap the dough up around the rhubarb, and pinch to seal tightly. Place the dumplings seam side down in a 9x13 inch baking dish. In a medium bowl, or large measuring cup, stir together the sugar, water, butter and vanilla. Pour over the dumplings in the pan. Sprinkle cinnamon over the top.
• Bake uncovered for 35 to 40 minutes in the preheated oven, or until biscuits are golden brown.

RHUBARB DEMI (JOHN'S COBBLER)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and 8 inch square baking dish.
• Place the rhubarb into the baking dish and sprinkle 3/4 cup of sugar over it. Stir to coat completely. In a medium bowl, stir together the flour, baking powder, salt and remaining 3/4 cup of sugar. Add the walnuts, egg and sour cream; stir until smooth. Pour over the rhubarb and spread evenly.
• Bake in the preheated oven until rhubarb is tender and the top is browned, about 40 minutes.