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easy 4 ingredient strawberry rhubarb cobbler with vanilla ice cream

4-Ingredient Slow Cooker Strawberry Rhubarb Cobbler

  • Author: 365 Days of Slow Cooking
  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Total Time: 3 hours 15 minutes
  • Yield: 9 servings 1x


An easy 4 ingredient recipe that is perfectly tart and sweet.


Units Scale
  • 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


  1. 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.
  2. 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.
  3. 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.
  4. Serve with the rest of the fresh sliced up strawberries and vanilla ice cream.


I used my 3 quart casserole crock slow cooker for this recipe but you can also use a 6 quart slow cooker.

*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.