Slow Cooker 3-Ingredient Rhubarb Cobbler
This Slow Cooker 3-Ingredient Rhubarb Cobbler combines tart, jammy rhubarb with a soft golden cake topping. It is an easy warm dessert made with just three ingredients and is especially delicious with vanilla ice cream.
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Ingredients
- 6 cups fresh rhubarb Wash, dry, trim away the leaves completely, and chop into bite-size pieces; about 1 1/2 pounds after trimming
- 1 1/4 cups granulated sugar
- 1 box (15.25 ounces) yellow cake mix Use dry, straight from the box
Instructions
- Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick cooking spray or a thin film of neutral oil, covering the bottom and sides.
- Put the chopped rhubarb in the slow cooker and spread it into an even layer, making sure the stalks have been washed, dried, and trimmed of all leaves.
- Sprinkle the sugar evenly over the rhubarb and do not stir.
- Sprinkle the dry yellow cake mix evenly over the sugared rhubarb, covering as much of the surface as possible, and do not stir.
- Cover the slow cooker and cook on HIGH for 2 1/2 to 3 1/2 hours, starting to check around 2 1/2 hours. The rhubarb should bubble around the edges and the topping should be mostly set with some golden spots; the center may remain slightly moist but should not look dry or powdery.
- Turn off the slow cooker and let the cobbler stand, covered, for 15 to 20 minutes so the juices thicken and the topping firms slightly.
- Spoon the warm cobbler into shallow bowls, giving each serving some fruit and golden topping, and serve with vanilla ice cream or whipped cream if desired.
Notes
Cool leftovers promptly and transfer them to a shallow covered container within two hours. Refrigerate for up to three days. Reheat individual servings gently in the microwave in 30-second bursts, or warm several servings in a low oven. The topping will soften overnight.
Nutrition
Calories: 530kcal