Apple And Rhubarb Pandowdy Recipe

Name: Apple And Rhubarb Pandowdy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter, at room temperature, for the pan; all-butter pie pastry, for single crust; 3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped); 1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped); 1 lemon, zest of; 1 lemon, juice of; 3/4 cup packed brown sugar; 2 1/2 tablespoons cornstarch; 1 teaspoon ground cinnamon; 1/4 teaspoon fine sea salt; vanilla ice cream, for serving

Servings: persons

1 tablespoon unsalted butter, at room temperature, for the pan
all-butter pie pastry, for single crust
3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped)
1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped)
1 lemon, zest of
1 lemon, juice of
3/4 cup packed brown sugar
2 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
vanilla ice cream, for serving

1
Preheat oven to 425u00b0; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
2
Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
3
Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
4
Transfer the mixture to the prepared pan.
5
Roll out pie pastry to roughly the same size of the pan; top the apples and rhubarb with the pastry, tucking in any excess pastry between the fruit and the side of the pan.
6
This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
7
Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
8
Bake for 20 minutes, then turn the oven down to 350u00b0 and bake for 25-30 minutes, or until the crust is golden and the fruit is bubbling around the edges or through the steam vents.
9
Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
10
Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon unsalted butter, at room temperature, for the pan, all-butter pie pastry, for single crust, 3 -4 tart apples, peeled, cored, quartered, and sliced 1/2-inch thick (1 lb. prepped), 1 3/4 lbs rhubarb, trimmed and sliced 1/2 inch thick (5 cups or 1 1/4 lb. prepped), and more.

Yes, Apple And Rhubarb Pandowdy falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Apple And Rhubarb Pandowdy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions