Apple and rhubarb pandowdy from Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More by Cory Schreiber and Julie Richardson

  • ground cinnamon
  • rhubarb
  • apples
  • pastry pie shells
  • store-cupboard ingredients

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on January 10, 2016

    This was my first pandowdy recipe, and it was pretty successful- much easier than dealing with a two-crust fruit pie since all you do is put a top crust on the fruit. I had pre-made and rolled pie dough and pre-chopped frozen rhubarb to use up, so this came together very quickly. (Though you will need more time to bake using frozen rhubarb.) I liked the rhubarb and apple combination together with the cinnamon, so will look out for more of that combination in the future.

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