Slow-Cooker Strawberry Rhubarb Cobbler Recipe

The slow-cooker is the secret weapon of many busy kitchens and “The Magical Slow-Cooker” is its inventive, idea-packed companion.

From "The Magical Slow-Cooker"
June 2015

  • Strawberry Rhubarb Cobbler
    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
  • The Magical Slow-Cooker
    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
  • Strawberry Rhubarb Cobbler
  • The Magical Slow-Cooker

Yield: 8 servings

There’s nothing quite like coming home to find your dinner has cooked itself. In addition to being easy to use, slow-cookers provide a great opportunity to re-imagine leftovers and tackle would-be complex recipes with ease. The versatility of the slow-cooking process means it can produce varied recipes for all meals of the day from all over the world. The Magical Slow-Cooker (Front Table Books, 2015) by Sarah Olson, provides a roadmap for the slow-cooker—full of tips and prep-ahead, healthy recipes to fit any busy schedule or tight budget.

You can purchase this book from the Capper's Farmer Store: The Magical Slow-Cooker

This dessert is a favorite of mine. The cornbread topping complements the strawberries and rhubarb well.


• 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


1. 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.

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

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

4. Serve warm with vanilla ice cream.

More From The Magical Slow-Cooker:

Slow-Cooker Lemon Rosemary Chicken Recipe
Slow-Cooker Chinese Five Spice Pork Tenderloin Recipe

Sarah Olson, The Magical Slow Cooker: Recipes for Busy Moms (Springville, Utah: Front Table Books, © 2015), 150-151. Used by permission of Cedar Fort, Inc.

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