Slow-Cooker Strawberry Rhubarb Cobbler Recipe

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Slow-cookers aren’t just for soups and dips--this cobbler recipe proves that delicious desserts can benefit from the ease and convenience of slow-cooking.

Photo courtesy Front Table Books

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Full of night-before preparations and featuring dozens of fantastic recipes for breakfasts, dinners, appetizers, and dessert, this cookbook is perfect for busy families.

Cover courtesy Front Table Books

8 servings SERVINGS

Ingredients

2 (16-oz.) containers frozen sliced strawberries in sugar sauce, thawed
2 cups 1⁄2-inch slices of rhubarb
2 Tbsp. cornstarch
1 Jiffy corn muffin mix
1 egg
1⁄3 cup milk
1 Tbsp. sugar
1⁄4 tsp. ground cinnamon
Vanilla ice cream for serving

Directions

Spray an oval 6-quart slow cooker with nonstick spray. Add the thawed strawberries, rhubarb, and cornstarch; stir until cornstarch is dissolved. Mix the corn muffin mix, egg, and milk in a small bowl; pour and smooth this over the strawberry rhubarb mixture.

In a small bowl, combine the sugar and cinnamon; sprinkle on top of the cornbread mixture.

Cover and cook on HIGH for 2½ hours without opening the lid during the cooking time.

Serve warm with vanilla ice cream.

Slow-Cooker Strawberry Rhubarb Cobbler Recipe

Ingredients

Directions

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