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    Home » Slow Cooker » Slow Cooker Desserts » Slow Cooker Rhubarb Cobbler

    Published on May 9, 2019. Modified on Apr 18, 2020 by bakingqueen74. This post may contain affiliate links. 11 Comments

    Slow Cooker Rhubarb Cobbler

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    Slow cooker rhubarb cobbler is a lovely recipe to use for fresh rhubarb either from your garden or allotment or from farmers’ markets. This warm dessert is ideal for Spring.

    Slow cooker rhubarb cobbler

    There’s something about this time of year, when all the signs of spring are there, but there is a biting cold wind and you can really feel the chill when you go outside. I hope it warms up soon.

    In the meantime, we are relying on old-fashioned warm puddings to keep us cosy when needed. This slow cooker rhubarb cobbler is so easy to make and is perfect for a chilly day, with custard.

    Seeing the first forced rhubarb in the shops is another sign of spring for me. I had planned to make a rhubarb crumble but only had self-raising flour so decided on a cobbler instead. If you haven’t had one before, a cobbler has a scone-like topping, which you add on top of the fruit. It only takes minutes to make the topping.

    How to Make a Slow Cooker Rhubarb Cobbler – Step by Step

    Wash and chop the rhubarb and place in the slow cooker with 50 g caster sugar and a little water. Cook on high for 15 minutes to soften the rhubarb slightly.

    Rhubarb in the slow cooker pot

    Rub the cubed butter into the flour.

    Flour with cubes of butter in a bowl

    Add 60 g sugar, a beaten egg and the milk in.

    Add in sugar, beaten egg and milk

    Mix gently to combine.

    Cobbler topping mixed and ready to use

    Pour the cobbler mixture over the rhubarb, after the 15 minutes is up.

    Pouring the cobbler topping over the rhubarb

    Smooth over the cobbler mixture to cover the rhubarb, then put on the lid and cook for 1.5 to 2 hours on high, with a cloth under the lid to stop drips falling onto the food.

    Rhubarb cobbler assembled and ready to cook in the slow cooker

    As it cooks the cobbler mixture will rise and cover the rhubarb.

    During cooking, rhubarb cobbler in slow cooker pot

    Once the cooking time is up, serve the rhubarb cobbler directly from the slow cooker pot!

    Slow cooker rhubarb cobbler with a serving removed

    My slow cooker rhubarb cobbler was delicious for a winter or springtime pudding. The tartness of the rhubarb combined with the scone topping is just right. Have a look at my post on baking and making puddings in the slow cooker for loads more ideas and recipes for slow cooker desserts.

    More Rhubarb Recipes to Try

    If you love rhubarb or grow it in your garden and have a surplus, try these other rhubarb recipes too

    • rhubarb buttermilk cake
    • rhubarb flapjacks 
    • Scottish rhubarb cranachan

    Slow cooker rhubarb cobbler serving on white plate with custard

     

    Pin this recipe for later

    Slow cooker rhubarb cobbler recipe
    Slow cooker rhubarb cobbler recipe

    Slow cooker rhubarb cobbler

    Slow Cooker Rhubarb Cobbler

    Soft rhubarb topped with a scone cobbler topping makes a warming dessert!
    4.8 from 5 votes
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: Slow Cooker
    Keyword: rhubarb
    Prep Time: 20 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 20 minutes
    Servings: 4
    Calories: 332kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 400 g rhubarb washed and chopped
    • 50 g golden caster sugar
    • 100 g self-raising flour
    • 50 g butter unsalted
    • 60 g golden caster sugar
    • 1 egg beaten
    • 60 ml milk
    UK Measurements - US Measurements

    Equipment

    round slow cooker

    Video

    Instructions 

    • Place the rhubarb, 50 g caster sugar and two tablespoons of water in the slow cooker pot.
    • Cook on high for 15 mins to soften it slightly.
    • Rub the butter into the flour, then stir in the sugar, egg and milk.
    • Mix gently until combined.
    • Rub a little butter around the edges of the slow cooker pot to prevent sticking.
    • Then pour the toppping mixture on top of the rhubarb.
    • Cook on high for 90 mins to 2 hours until the topping is cooked through. 
      Use a cloth (tea towel or kitchen towel) under the lid to stop drips from falling onto the top of the food.
      Serve warm, with custard.

    Notes

    Use a tea towel folded under the lid of your slow cooker to stop water dripping down onto it.
    Tip: To brown the top, if you have a slow cooker pot that can go in the oven, place the pot under a medium hot grill for ten minutes.
    Serve warm, with custard, cream or ice cream for a good old-fashioned pud.
    Slow cooker size: I made this recipe in an oval 3.5 litre slow cooker. If using a larger slow cooker, double the quantities.
    Did you try and love this recipe?Then please leave a review and rating in the comments at the bottom of the post. If you post your creation on Instagram, tag me @bakingqueen74 or use hashtag #bakingqueen74!

    Recipe originally posted March 8 2016. Updated May 9 2019 with new photos.

     

     

     

    « Cherry Coconut Scones
    Homemade Granola »

    Reader Interactions

    Comments

    1. Caroline says

      July 06, 2016 at 10:58 pm

      Looks brilliant! What size slow cooker did you use?

      Reply
      • bakingqueen74 says

        July 07, 2016 at 6:12 am

        Thanks! This was in my round 3.5 litre one.

        Reply
    2. Angela / Only Crumbs Remain says

      March 10, 2016 at 1:42 pm

      I too haven’t had a cobbler for many many years, mum would occasional bake them for us and serve it with lashings of custard! I love how you manage to make so many of your desserts in the slow cooker.
      Angela x

      Reply
    3. Sarah Trivuncic, Maison Cupcake says

      March 09, 2016 at 12:01 pm

      My husband would like this, I need to try out a cobbler!

      Reply
      • bakingqueen74 says

        March 09, 2016 at 9:09 pm

        My kids loved it too which was a bonus

        Reply
    4. recipesfromapantry says

      March 09, 2016 at 11:09 am

      We have rhubarb in the garden which keep coming back every year although we do nothing with it. Cant wait to try this when it starts up again in a while.

      Reply
      • bakingqueen74 says

        March 09, 2016 at 9:08 pm

        Great plan Bintu and so lucky!

        Reply
    5. choclette says

      March 09, 2016 at 7:52 am

      Oh this looks so delicious Lucy and now you have me craving rhubarb. I haven’t had a cobbler in years. My mother wasn’t much of a cake maker, but she made the most marvellous old-fashioned puddings – the highlight of every meal and something to look forward to. She even made the odd cobbler.

      Reply
      • bakingqueen74 says

        March 09, 2016 at 9:08 pm

        I’m not sure I’ve even had one before, I have memories like that too from childhood with excellent crumbles amongst others!

        Reply
    6. Jemma @ Celery and Cupcakes says

      March 09, 2016 at 7:27 am

      Oh I love cobblers and crumbles. I never would have thought to make it in a slow cooker. It looks lovely!

      Reply
      • bakingqueen74 says

        March 09, 2016 at 9:07 pm

        Thanks Jemma, you can make almost anything in the slow cooker I find! 😀

        Reply

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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