Estimated Nutrition (whole recipe, rough)
Counts 7 of 12 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Fruit | not in our table | 0 |
| Water | not in our table | 0 |
| Rhubarb | not in our table | 0 |
| Dumpling | not in our table | 0 |
| Topping | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Fruit:
- 3/4 cup sugar
- 2 Tablespoons cornstarch
- 1 cup water
- 1/2 cup orange juice
- 1 lb. fresh or frozen rhubarb, sliced into 1" pieces (4 cups)
- Dumplings:
- 1/2 cup all-purpose flour
- 1/2 cup rolled oats
- 1/3 cup sugar
- 1/4 cup whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 cup milk
- 2 Tablespoons cooking oil
- Topping:
- 1 Tablespoon sugar
- 1/4 teaspoon ground cinnamon
Directions
Preheat oven to 425 degrees.
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 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 over-mix.
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 mixture over the top of the dumplin's.
Bake for about 25 minutes.
Makes 8 servings.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes