Strawberry and Rhubarb Pandowdy Recipe

Name: Strawberry and Rhubarb Pandowdy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup all-purpose flour; 4 tablespoons unsalted butter; 4 tablespoons cream cheese; 1 teaspoon pure vanilla extract; 1 1/2 pounds rhubarb, peeled if stringy and cut into 1/2-inch dice; 1 pint strawberries, quartered; 1 cup granulated sugar; 1 tablespoon fresh lemon juice; 2 teaspoons grated lemon zest; 1 teaspoon grated fresh ginger; 1 tablespoon crystallized sugar or coarsely crushed sugar cubes

Servings: persons

3/4 cup all-purpose flour
4 tablespoons unsalted butter
4 tablespoons cream cheese
1 teaspoon pure vanilla extract
1 1/2 pounds rhubarb, peeled if stringy and cut into 1/2-inch dice
1 pint strawberries, quartered
1 cup granulated sugar
1 tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1 teaspoon grated fresh ginger
1 tablespoon crystallized sugar or coarsely crushed sugar cubes

1
Put the flour in a bowl and add the butter, cream cheese and vanilla.
2
Cut or rub in the butter and cream cheese just until a dough is formed.
3
Pat into a square, wrap and refrigerate for 30 minutes.
4
Preheat the oven to 400.
5
In a shallow 2-quart baking dish, toss the rhubarb with the strawberries, granulated sugar, lemon juice, lemon zest and ginger.
6
On a lightly floured surface, roll the dough into a rectangle about 1/8 inch thick.
7
Cut the dough crosswise into 2-inch-wide strips.
8
Lay the strips of dough over the fruit, anchoring them to the sides of the dish; trim if necessary.
9
Sprinkle the strips with the crystallized sugar.
10
Set the dish on a baking sheet and bake for about 45 minutes, or until the topping is golden and the fruit is bubbling.

456

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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

Saved locally in your browser — visible only to you.

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: 3/4 cup all-purpose flour, 4 tablespoons unsalted butter, 4 tablespoons cream cheese, 1 teaspoon pure vanilla extract, and more.

Yes, Strawberry 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!

Strawberry and Rhubarb Pandowdy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions