Ingredients
Scale
- 4 cups fresh rhubarb, washed, trimmed, and cut into 1-inch pieces (about 15 stalks)
- 1 cup strawberry jelly
- ½ cup salted butter, softened to room temperature
- 15.25 oz. box yellow cake mix
Instructions
- Prepare your crockpot by spraying the liner with nonstick spray.
- In the crockpot basin, combine the fresh rhubarb and strawberry jelly, stirring well to ensure the rhubarb is coated.
- In a large bowl, mix the cake mix and softened butter. Use a fork or your hands to crumble the butter into the cake mix until it resembles damp sand.
- Sprinkle the crumble mixture evenly over the rhubarb and jelly in the crockpot.
- Cover the crockpot and cook on high for 2 hours until the crust is golden and filling is bubbly. If the topping looks raw, continue cooking for another hour.
Notes
For best results, use fresh rhubarb for a vibrant flavor and texture.
If you want a sweeter dessert, consider adding sugar to the rhubarb before cooking.
Serve warm with vanilla ice cream or whipped cream for an added treat.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 30g
- Sodium: 340mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 33mg