Rhubarb Dowdy

Rhubarb Dowdy

A dowdy (or pandowdy) is essentially a spoon pie with fruit on the bottom and a thick crust on top.  It is basically an upside-down deep-dish pie and resembles a cobbler or buckle.

Its origins are not exactly known, but some traditions suggest that European settlers in the Americas created it.  Any food created in that era has to be good, right?

While traditionally pandowdy is made with apples, we’ve discovered this dowdy made with rhubarb.  And since it’s still rhubarb season, we thought it would make for a delicious summer dessert.

While it looks rather plain, it really is a very yummy treat.  Not too sweet and not too rich.  Try it with a little milk or cream poured over the top.

Rhubarb Dowdy

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Ingredients (Serves 6-8)

• 1 3/4 cups sugar, divided
• 1 T cornstarch
• 1/3 cup water
• 3 cups chopped fresh rhubarb
• 3/4 cups whole wheat flour
• 1 tsp. baking powder
• 1/8 tsp. salt
• 1 T butter
• 1/4 cup hot water
• 1 egg
• 1/2 tsp. vanilla
• 1 cup bran flakes

 

Instructions

 

Mix 1 1/4 cups of the sugar and cornstarch together; add rhubarb and 1/3 cup water. Bring to a full rolling boil quickly, stirring constantly. Pour into a 9 x 6 x 2-inch baking dish.

 

Sift flour, baking powder, and salt together. Add butter to 1/4 cup hot water, stirring until melted.

 

Beat egg until thick. Add butter mixture, remaining 1/2 cup sugar, and vanilla, beating until blended.

 

Crush bran flakes slightly. Add bran flakes and flour mixture to the egg and butter mixture, stirring lightly until combined.

 

Drop batter by spoonfuls over rhubarb.

 

Bake in a 375-degree oven for 25 minutes. Serve warm.

 

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