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Strawberry, Blackberry-Rhubarb Pandowdy

This Strawberry, Blackberry-Rhubarb pandowdy recipe is so delicious that you may never make a pie again. This spring rhubarb is all the rage.  From specialty burgers to craft ales, it seems like everything is featuring this classic vegetable.  While in our test kitchen, we put together what we think is the best Strawberry-Rhubarb Pandowdy we’ve ever tasted.  

Before you write us a bunch of emails, yes we know a traditional pandowdy is made with apples, but this strawberry, blackberry, and rhubarb version is so delicious we think you’ll see deep pan baking can be for many wonderful fruits. 


Prep Time: 15 minutes
Cook Time: 1 Hour
Yield: 12 Servings
Difficulty: Medium

INGREDIENTS

Filling:

  • 2 pounds rhubarb stalks, sliced 1/2 inch thick
  • 1 1/4 cups sugar
  • 1/2 pound strawberries, hulled and quartered
  • 1/2 pound blackberries
  • 3 tablespoons cornstarch
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon pure vanilla extract

Crust:

  • 1 pack pastry dough
  • 1 1/2 teaspoons cinnamon
  • 3/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, softened
  • 1 1/2 cups light brown sugar

DIRECTIONS

Preheat the oven to 375°

For the filling:

  1. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. 
  2. Meanwhile In another bowl, toss the strawberries and blackberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally.
  3. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice.
  4. Add the cornstarch, lemon juice and vanilla to the fruit and stir well.

 

For the crust:

  1. Roll out the pastry dough, and line the sides of a Swiss Diamond Cast Iron Round Casserole (we used the 2.65 QT) and fill pan with fruit mixture.
  2. Fold dough over the mixture to form a “top”.  (ours did not cover it all the way, and it was great)
  3. Combine the cinnamon, butter and brown sugar in a small bowl, mixing until it becomes a paste.  Then spread it evenly on the pandowdy
  4. Place the pan in the oven and bake for 30 minutes. Reduce the oven temperature to 325°; and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned.
  5. Let the pandowdy rest for 10 to 20 minutes before serving. (We recommend serving with a side of vanilla ice cream)