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Slow Cooker Strawberry-Rhubarb Cobbler
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- #95256
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
2 1/2 cups sliced rhubarb
1 1/2 cup sliced strawberries
3/4 cup sugar
1/2 cup water
2 teaspoons lemon juice
2 tablespoons cornstarch mixed with just enough cold water to make a smooth paste
1 cup flour PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
1 tablespoon flour (or use self-rising flour and omit baking powder)
3 tablespoons sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup milk or half & half
directions
Combine fruit, sugar, water, and lemon juice in slow cooker/Crock Pot. Cover and cook on low 4 to 5 hours.
Mix cornstarch with a little cold water and add to mixture. Turn to high.
Blend dry ingredients. Cut butter in until mixture is grainy, mix milk in until just moistened. Drop small amounts over fruit mixture. Cover and cook for about 1 hour on high.
added by
doodlebug
crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
237 calories, 7 grams fat, 43 grams carbohydrates, 3 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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