Best 3 Apple And Rhubarb Pandowdy Recipes

Indulge in a culinary journey with Apple and Rhubarb Pandowdy, a delightful dessert that harmonizes the tangy sweetness of rhubarb with the crisp crunch of apples, enveloped in a golden crust. This classic American dish, also known as slump or grunt, boasts a rich history dating back to the 17th century. Discover three irresistible variations of this timeless treat:

1. **Classic Apple and Rhubarb Pandowdy:** Embark on a traditional adventure with this quintessential recipe that captures the essence of this beloved dessert. Savor the perfect balance of sweet and tart flavors as the apples and rhubarb mingle harmoniously within a flaky crust, creating a symphony of flavors.

2. **Rustic Apple and Rhubarb Pandowdy with Oats:** Embark on a rustic adventure by introducing a hearty twist to the classic pandowdy. This recipe incorporates wholesome oats into the crust, adding a delightful crunch and a nutty flavor that complements the vibrant fruit filling.

3. **Apple and Rhubarb Pandowdy with a Twist of Citrus:** Embark on a refreshing adventure by incorporating a burst of citrus into the pandowdy. This recipe adds a touch of lemon zest and orange juice to the filling, resulting in a delightful interplay of flavors that will tantalize your taste buds.

Whether you prefer the traditional approach or crave a modern twist, these three recipes offer a delightful exploration of the beloved Apple and Rhubarb Pandowdy. Prepare to embark on a culinary journey that celebrates the timeless charm of this classic American dessert.

Let's cook with our recipes!

APPLE RHUBARB CRISP

Apple Rhubarb Crisp image

Well, I love apple crisps and rhubarb crisp - but didn't like the strawberry. I took a few recipes I found and mixed and matched and got something that everyone loved. Hope you do as well. Apples-to-rhubarb mixture can be tweaked depending on how much you like rhubarb or how tall you want the crisp to be.

Provided by Rockabillytim

Categories Desserts Fruit Dessert Recipes Apple Dessert Recipes

Time 1h15m

Yield 15

Number Of Ingredients 11

Ingredients

6 large apples, cored and diced
1 cup diced rhubarb
1 cup white sugar
¼ cup all-purpose flour
1 teaspoon ground cinnamon
1 ¾ cups quick cooking oats
1 ½ cups all-purpose flour
1 cup brown sugar
1 cup chilled butter, cut into pieces
2 tablespoons white sugar, or to taste
½ teaspoon ground cinnamon, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.
Mix apples, rhubarb, 1 cup white sugar, 1/4 cup flour, and 1 teaspoon cinnamon in a bowl until thoroughly combined; spread fruit mixture into bottom of prepared baking dish.
Mix quick oats, 1 1/2 cup flour, and brown sugar in a separate bowl; cut butter into the oats mixture until crumbly. Spread the oats mixture evenly over the fruit mixture. If desired, combine 2 tablespoons white sugar with 1/2 teaspoon cinnamon in a small bowl and sprinkle cinnamon sugar over the top of the crisp.
Bake in the preheated oven until the fruit is bubbling and thick and the topping is golden brown, about 45 minutes. Let cool 10 to 15 minutes; best served warm.

Nutrition Facts : Calories 357.6 calories, Carbohydrate 59.2 g, Cholesterol 32.5 mg, Fat 13.2 g, Fiber 3.7 g, Protein 3.2 g, SaturatedFat 7.9 g, Sodium 93.3 mg, Sugar 38.3 g

APPLE PANDOWDY

Apple Pandowdy image

This apple pandowdy, which comes from a very old cookbook, is tangy and delicious. -Doreen Lindquist, Thompson, Manitoba

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 14

Ingredients

1 cup packed brown sugar
1-1/4 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1 cup water
1 teaspoon lemon juice
2 teaspoons baking powder
5 tablespoons butter, divided
3/4 cup 2% milk
5 cups sliced peeled apples
1/2 teaspoon plus 1/8 teaspoon ground cinnamon, divided
1/2 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 tablespoon coarse sugar
Whipped cream, optional

Steps:

In a saucepan, combine brown sugar, 1/4 cup flour and 1/4 teaspoon salt. Add water and lemon juice; cook and stir over medium heat until thick. Cover and set aside. , In a bowl, combine baking powder and remaining flour and salt. Cut in 3 tablespoons butter. Add the milk and mix just until moistened (a few lumps will remain); set aside. , Arrange apples in a 1-1/2-quart baking dish; sprinkle with 1/2 teaspoon cinnamon. Add nutmeg, vanilla and remaining butter to sauce; pour over apples. Drop dough by spoonfuls over sauce. Combine remaining cinnamon and coarse sugar; sprinkle over dough. Bake at 350° until top is brown and apples are tender, about 55 minutes. Serve warm, with whipped cream if desired.

Nutrition Facts : Calories 260 calories, Fat 7g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 304mg sodium, Carbohydrate 47g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.

APPLE AND RHUBARB PANDOWDY

Apple and Rhubarb Pandowdy image

Make and share this Apple and Rhubarb Pandowdy recipe from Food.com.

Provided by ratherbeswimmin

Categories Dessert

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 11

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

Steps:

Preheat oven to 425°; butter a 9-inch deep dish pie pan or cast-iron skillet or a 9-inch square baking pan.
Toss the apples, rhubarb, lemon zest, and lemon juice together in a big bowl.
Separately, rub together the brown sugar, cornstarch, cinnamon, and salt; then add to the fruit mixture; stir to combine.
Transfer the mixture to the prepared pan.
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.
This is a rustic dessert, so there is no need to spend any extra time making it look fancy.
Cut a few steam vents in the crust, then place the pandowdy on a baking sheet to collect any drips.
Bake for 20 minutes, then turn the oven down to 350° 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.
Cool the pandowdy for 1 hour before serving, topped with a scoop of vanilla bean ice cream.
Storage: covered with a tea towel, the pandowdy will keep at room temperature for up to 3 days.

Nutrition Facts : Calories 150, Fat 1.7, SaturatedFat 1, Cholesterol 3.8, Sodium 85.8, Carbohydrate 34.8, Fiber 3.2, Sugar 26.5, Protein 1.1

Tips:

Use a variety of apples for a more complex flavor. Some good options include Granny Smith, Honeycrisp, and Braeburn.
If you don't have fresh rhubarb, you can use frozen rhubarb instead. Just thaw it before using.
Be sure to drain the rhubarb well before adding it to the filling. This will help to prevent the filling from being too watery.
Don't overmix the dough. Overmixing will make the dough tough.
Be careful not to overcook the pandowdy. The filling should be bubbling and the crust should be golden brown.

Conclusion:

Apple and rhubarb pandowdy is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet apples and tart rhubarb is a classic flavor combination that is sure to please everyone. This recipe is a great way to use up any extra apples or rhubarb that you have on hand. So next time you're looking for a simple and delicious dessert, give apple and rhubarb pandowdy a try.