Slow Cooker Rhubarb Cobbler

5 from 8 votes

Soft rhubarb topped with a scone cobbler topping makes a warming dessert!

Course Dessert

Cuisine Slow Cooker

Prep Time 20

Cook Time 2

Total Time 2 20

Servings

Calories 332kcal

Place the rhubarb, 50 g caster sugar and two tablespoons of water in the slow cooker pot.
400 g rhubarb, 50 g golden caster sugar
Cook on high for 15 mins to soften it slightly.
Rub the butter into the flour, then stir in the sugar, egg and milk.
100 g self-raising flour, 50 g butter, 60 g golden caster sugar, 1 egg, 60 ml 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.

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.