Slow Cooker Rhubarb Cobbler
Soft rhubarb topped with a scone cobbler topping makes a warming dessert!
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