Photo: Sorin Gheorghita
Raspberry-Rhubarb Pandowdy
12 ingredients
openrecipes
This rustic dessert has a flaky, nutty, biscuitlike topping and lots of sweet, juicy fruit. Look for rhubarb, an edible plant, in the markets during spring and summer months. Be sure to trim away and discard any green parts before using.
Estimated Nutrition (whole recipe, rough)
993
Calories
28g
Protein
26g
Fat
162g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oat | 1/2 cup dry (40g) | 154 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Salt | 1 tsp (6g) | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup pecans
- 3/4 cup rolled oats
- 1 cup all-purpose flour
- 1/4 cup firmly packed light brown sugar
- 2 tsp. baking powder
- 1/4 tsp. salt
- 6 Tbs. (3/4 stick) unsalted butter, cut into chunks
- 1/3 to 1/2 cup low-fat (2%) milk
- 1/3 cup granulated sugar
- 1 Tbs. cornstarch
- 4 cups raspberries
- 1 lb. rhubarb, cut into slices 1/2 inch thick (about 3 cups)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes