Slow-Cooker Strawberry Rhubarb Cobbler Recipe

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8 servings SERVINGS


  • 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


  • 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.
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