Need a quick dessert that tastes amazing? Try out this 4-Ingredient Slow Cooker Strawberry Rhubarb Cobbler. My husband loved it so much he said, “this dessert needs to go in the rotation!” The tartness of the rhubarb is perfect with sweetness of the strawberries and the cake mix topping. Yes, it’s a yellow cake mix and I’m not ashamed.
If you’re in a pinch for time you can also make this strawberry rhubarb cobbler in the oven in a 9 x 13 pan. Easy peasy. I used my casserole crock to make mine but you can also use a normal oval slow cooker.
My 3 ingredient peach cobbler has become so popular that I figured I should do the same recipe but with different fruit. I’ve used this recipe with cherry pie filling as well. I think this strawberry/rhubarb combination just may be my favorite so far!
You’ll start with sliced up strawberries and rhubarb. Rhubarb can sometimes be a little tricky to find but it just looks like red celery. I picked up just a couple of ribs of rhubarb. You’ll need 2 cups of sliced rhubarb, so 2 large ribs should be just perfect.
You’ll top the fruit with a yellow cake mix and a half cup of butter. I used a pastry cutter to cut the butter into the cake mix before I sprinkled it on top of the strawberries.
Then you’ll cover your slow cooker with a couple layers of paper towels and then cover tightly with the lid. I like to use this trick when I bake desserts in the slow cooker. It prevents all the condensation that usually hits the lid and falls back onto the food from doing so.
I like to pretty up this dessert by topping with a few fresh strawberries and of course serving with vanilla ice cream. Don’t even try to serve it without the ice cream. It is a must.
And to go along with National Strawberry Month here are more mouth-watering strawberry recipes from other food bloggers that you’ll want to try out.
- Non-Alcoholic Frozen Strawberry Margaritas from Real Mom Kitchen
- Strawberry Shortcake Skillet from Life Made Simple
- Strawberry Chipotle BBQ Sauce from The Stay at Home Chef
- Strawberry Butter from Butter with a Side of Bread
- Strawberry Lassi Recipe from Ashlee Marie
- Cheesecake Stuffed Strawberries from Like Mother Like Daughter
- White Chocolate Strawberry Brownies from Jamie Cooks It Up
- Strawberry Skillet Corn Cake from Yummy Healthy Easy
- Strawberry Lemonade Bars from The Baker Upstairs
- Strawberry Cheesecake Dip from Creations By Kara
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Yields 9 servings
An easy 4 ingredient recipe that is perfectly tart and sweet.
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
- 2 lbs (32 oz) fresh strawberries, divided
- 2 cups sliced rhubarb (about 2-3 ribs of rhubarb)
- 1 (15.25 oz) yellow or white cake mix, unprepared
- 1/2 cup butter
- Vanilla ice cream, for serving
- Slice 1 1/2 lbs strawberries into quarters (save the last half pound for serving). Slice the rhubarb into 1/4 inch pieces. Place into the bottom of a greased slow cooker or a 9 x 13 inch pan.
- In a separate bowl, combine the yellow cake mix with the butter. Use a pastry cutter to cut the butter into the cake mix. The mixture will be crumbly. Sprinkle the cake mix/butter mixture over the top of the fruit evenly.
- If using the slow cooker, cover the slow cooker with 2 layers of paper towels and then secure with the lid. This will prevent moisture from landing on top of the dessert. Cook on HIGH for about 3 hours.* If baking in the oven, preheat your oven to 375° F. Bake for 30 minutes. or until set.
- Serve with the rest of the fresh sliced up strawberries and vanilla ice cream.
*After I cooked mine in the slow cooker for about 3 hours, I put it into the oven for about 5 minutes at 350° F. This just browned up the top a bit. I recommend this step, but it's not necessary.
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