Rhubarb Cobbler with Oat Dumplin's

Rhubarb Cobbler with Oat Dumplin's Recipe | USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 25 minutes | Servings: 8

Introduction

Rhubarb cobbler with oat dumplings is a delicious and comforting dessert that is perfect for any occasion. The combination of tart rhubarb and sweet oat dumplings creates a unique and flavorful dish that is sure to impress your family and friends.

History

Rhubarb cobbler has been a popular dessert in many households for generations. The use of rhubarb in cooking dates back to ancient times, where it was used for its medicinal properties. Over the years, rhubarb has become a staple ingredient in many sweet and savory dishes, including pies, crisps, and cobblers.

Ingredients

Fruit

0.75 cup sugar
2 tbsp cornstarch
1 cup water
0.5 cup orange juice
1 lb (454 g) fresh or frozen rhubarb, sliced into 1" pieces (4 cup)

Dumplings

0.5 cup all-purpose flour
0.5 cup rolled oats
0.33 cup sugar
0.25 cup whole wheat flour
1.5 tsp baking powder
0.5 cup milk
2 tbsp cooking oil

Topping

1 tbsp sugar
0.25 tsp ground cinnamon

How to prepare

Preheat the oven to 425°F (218°C).

Fruit

In a medium saucepan, combine the sugar and cornstarch.
Stir in the water and orange juice.
Cook and stir over medium-high heat until the mixture thickens and starts to bubble.
Add the rhubarb pieces; cook and stir until the mixture returns to a boil.
Remove from heat.
Cover the mixture to keep it warm.

Dumplings

In a medium bowl, mix together the all-purpose flour, rolled oats, sugar, whole wheat flour, and baking powder.
In a small bowl, combine 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 qt (1.89 liter) casserole dish.
Immediately spoon the dumpling batter into 8 mounds on top of the warm rhubarb mixture.

Topping

In a small dish, mix together the sugar and cinnamon.
Sprinkle the sugar mixture over the top of the dumplings.
Bake for about 25 minutes.

Variations

Substitute the rhubarb with other fruits such as strawberries, apples, or peaches.
Add a sprinkle of chopped nuts or a drizzle of caramel sauce on top for extra flavor.

Cooking Tips & Tricks

Be sure to slice the rhubarb into uniform pieces to ensure even cooking.

- Do not overmix the dumpling batter, as this can result in tough and dense dumplings.

- Sprinkling the sugar and cinnamon mixture on top of the dumplings before baking adds a sweet and crunchy topping.

Serving Suggestions

Serve the rhubarb cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious and indulgent treat.

Cooking Techniques

Be sure to cook the rhubarb mixture until it thickens and bubbles to ensure a flavorful and well-cooked filling.

- Spoon the dumpling batter on top of the warm rhubarb mixture to create light and fluffy dumplings.

Ingredient Substitutions

You can use frozen rhubarb if fresh rhubarb is not available.

- Substitute the whole wheat flour with all-purpose flour if desired.

Make Ahead Tips

You can prepare the rhubarb mixture and dumpling batter ahead of time and assemble the cobbler just before baking.

Presentation Ideas

Serve the rhubarb cobbler in individual ramekins for a more elegant presentation. - Garnish with a sprig of fresh mint or a dusting of powdered sugar for a decorative touch.

Pairing Recommendations

Pair the rhubarb cobbler with a cup of hot tea or coffee for a cozy and comforting dessert experience.

Storage and Reheating Instructions

Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or oven until warmed through before serving.

Nutrition Information

Calories per serving

250

Carbohydrates

- Total Carbohydrates: 45g

- Dietary Fiber: 3g

- Sugars: 26g

Fats

- Total Fat: 5g

- Saturated Fat: 1g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 10% DV

- Calcium: 8% DV

- Iron: 6% DV

Alergens

Contains wheat and milk

Summary

Rhubarb cobbler with oat dumplings is a moderate source of carbohydrates and fats, with a small amount of protein. It is also a good source of vitamin C and calcium.

Summary

Rhubarb cobbler with oat dumplings is a delightful dessert that combines the tartness of rhubarb with the sweetness of oat dumplings. With a crunchy sugar and cinnamon topping, this cobbler is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, the kind where the air is thick with the scent of blooming flowers and the sun beats down with unrelenting heat. I had been rummaging through an old recipe box that had belonged to my mother, searching for inspiration for a new dish to try. As I sifted through the weathered index cards and yellowed scraps of paper, my eyes landed on a faded, handwritten recipe titled "Rhubarb Cobbler with Oat Dumplin's."

I had never heard of such a dish before, but something about the name intrigued me. I could almost taste the tartness of the rhubarb mingling with the sweetness of the cobbler, and the hearty texture of the oat dumplin's added an extra layer of comfort. I knew then and there that I had to make this dish.

I set to work gathering the ingredients, carefully measuring out flour, sugar, and butter for the cobbler topping. I picked fresh rhubarb from the garden, its ruby red stalks glistening in the sunlight. As I chopped the rhubarb into bite-sized pieces, I couldn't help but think of my mother and the countless hours she had spent in the kitchen, passing down her love of cooking to me.

The recipe called for a simple mixture of oats, flour, and butter for the dumplin's, and as I rolled the dough into little balls, I could feel the anticipation building. I could almost taste the finished dish, warm and bubbling from the oven, with a scoop of vanilla ice cream melting on top.

As the cobbler baked, filling the kitchen with its sweet, tangy aroma, I thought back to the many recipes I had learned over the years. Some had come from cookbooks, others from friends and neighbors, but the best ones had always been passed down through the generations, like this one.

Finally, the timer dinged, and I pulled the cobbler from the oven, the topping golden brown and crisp, the rhubarb bubbling up around the edges. I couldn't wait to dig in, to taste the culmination of all my hard work and the memories of those who had come before me.

As I took my first bite, the flavors exploded on my tongue – the tartness of the rhubarb, the sweetness of the cobbler, and the comforting texture of the oat dumplin's. It was a perfect combination, each bite bringing back memories of summers long past, of lazy days spent in the kitchen with my mother and grandmother, learning the secrets of their recipes.

And so, as I savored the last bite of Rhubarb Cobbler with Oat Dumplin's, I knew that this recipe would become a staple in my own kitchen, a reminder of the love and tradition that had been passed down through the generations. And as I tucked the recipe card back into the box, I couldn't help but smile, knowing that I had found a new favorite dish that would be cherished for years to come.