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Slow cooker rhubarb cobbler
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5 from 4 votes

Slow Cooker Rhubarb Cobbler

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



  • 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.



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.


Calories: 332kcal | Carbohydrates: 50g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 69mg | Sodium: 116mg | Potassium: 347mg | Fiber: 2g | Sugar: 29g | Vitamin A: 500IU | Vitamin C: 8mg | Calcium: 116mg | Iron: 0.6mg