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Prepare the Fruits:
Wash the strawberries and rhubarb thoroughly.
Hull the strawberries and cut them in halves.
Chop the rhubarb into small, bite-sized pieces.
Layer the Fruits:
Place the strawberries and rhubarb in the bottom of the slow cooker.
Add the Cake Mix:
Evenly sprinkle the yellow cake mix over the top of the fruit. Do not stir the mixture.
Add the Butter:
Drizzle the melted butter over the top of the cake mix, trying to cover as much of the cake mix as possible.
Cook the Cobbler:
Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. You’ll know it’s done when the top is golden brown and the fruit mixture is bubbly.
Serve:
Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top.
Variations & Tips
– Feel free to swap in frozen strawberries and rhubarb if fresh is not available; there’s no need to thaw them first.
– A touch of grated orange zest added to the fruit mixture can provide a lovely citrus note.
– If you enjoy a crunchier topping, try sprinkling some rolled oats or chopped nuts over the cobbler 30 minutes before the end of the cooking time.
– Remember that all slow cookers are a bit different; the first time you make this cobbler, keep an eye on the cooking progress to ensure the best results. The edges might cook faster, so if your slow cooker has a tendency to develop hot spots, rotate the crockpot’s insert halfway through cooking if possible.
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