Skip to main content

Upside-Down Rhubarb Pandowdy


According to What's Cooking America...here's the (paraphrased) scoop on cobblers. It seems to me that the 'cobbler' is an all-encompassing term that includes some of the others.

Cobbler: an American deep-dish fruit dessert or pie with a thick crust (usually a biscuit crust) and a fruit filling (such as peaches, apples, berries). Some are enclosed in the crust, others have a drop-biscuit or crumb topping.

Crisp / Crumble:  fruit mixture on the bottom with a crumb topping, which can be made with flour, nuts, bread crumbs, cookie or graham cracker crumbs, or even breakfast cereal. Crumble is the British version of the American Crisp.

Betty / Brown Betty: fruit, usually apples, baked between layers of buttered crumbs. Betty was a popular baked pudding made during colonial times in America.

Grunts / Slump: an American colonialist attempt to adapt the English steamed pudding to the primitive cooking equipment available in New England resulted in the grunt and the slump, a simple dumpling-like pudding, basically a cobbler, that was usually cooked on top of the stove.

Buckle / Crumble: a type of cake made in a single layer with berries added to the batter. It is usually made with blueberries. The topping, which is similar to a streusel, gives the dessert a buckled or crumpled appearance.

Pandowdy: a deep-dish dessert that is most commonly made with apples sweetened with molasses or brown sugar. The topping is a crumbly type of biscuit and the crust is broken up during baking and pushed down into the filling to allow the juices to come through. Sometimes the crust is on the bottom and the dessert is inverted before serving. The exact origin of the name Pandowdy is unknown, thought it might refer to the deserts plain or dowdy appearance.


Bird's Nest Pudding: a pudding containing apples whose cores have been replaced by sugar.

Sonker: a deep-dish pie or cobbler served in many flavors including strawberry, peach, sweet potato, and cherry. I’ve also read this same dish is called zonker (or sonker) in Surry County, North Carolina. The community of Lowgap holds an annual Sonker Festival.

With all that in mind...and really because I like the word...I made an upside-down rhubarb pandowdy.

Ingredients

  • 2 3/4 C organic pastry flour
  • 1 t baking powder
  • 3/4 C butter, softened
  • 1 C organic cane sugar
  • 2 eggs

  • 5 C rhubarb
  • 1/2 C organic cane sugar
  • 1/4 honey (I used a local avocado honey)
  • splash of pure vanilla
  • 1 t ground cinnamon
  • 1/2 ground nutmeg
  • dash of ground cardamom
  • 2 T butter, softened

Procedure
Preheat oven to 375 degrees F.

Stir together pastry flour and baking powder set aside in a bowl.  Beat butter and sugar until creamy.  Add eggs and mix.  Gradually add flour mixture.  Mix completely. Press the dough into the bottom of a baking dish.

In a large bowl, mix together all of the filling ingredients. Spoon it into the dough-lined pan.

Bake for 40-50 minutes. Serve with a dusting of powdered sugar.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur