Toss these in the crock with 3 other things and get a dessert so good your family will think you spent all day on it.

This 4-ingredient slow cooker rhubarb bake is the kind of dessert that tastes like you fussed over it all afternoon, but really you just tossed a few things into the crock and walked away. It reminds me of the simple pantry desserts my mother used to make on busy farm days when the rhubarb patch was bursting. Fresh, tart rhubarb softens into a jammy layer on the bottom while a sweet, buttery topping forms on top—all with almost no hands-on time. It’s a very Midwestern way to cook: use what’s growing out back, stretch it with staples, and let it perfume the whole house while you go about your day.

Spoon this warm rhubarb bake into bowls and serve it just as it is, or add a scoop of vanilla ice cream so it melts into all those sweet-tart juices. A dollop of whipped cream or a splash of cold heavy cream over the top is lovely too, especially if you grew up with that farm-kitchen habit. It pairs nicely with a cup of coffee after Sunday dinner, or alongside a simple egg bake for a cozy brunch. If you have leftovers, enjoy them chilled straight from the fridge or spooned over plain yogurt for a not-too-fancy breakfast treat.

Servings: 6

6 cups fresh rhubarb stalks, trimmed and cut into 1/2-inch cubes

Lightly grease the bottom and sides of a 4- to 6-quart slow cooker with butter or nonstick spray.

Spread the raw cubed rhubarb stalks evenly over the bottom of the slow cooker so you have a solid layer of fruit. The pieces should be in a single, fairly even layer as shown in a top-down process shot.

Sprinkle the granulated sugar evenly over the rhubarb, making sure to cover as much of the surface as you can. Do not stir; just let the sugar sit on top.

Evenly sprinkle the dry yellow cake mix over the sugared rhubarb. Try to cover the surface completely and gently pat it into an even layer without pressing down hard or mixing.

Slowly drizzle the melted butter over the dry cake mix, trying to moisten as much of the surface as possible. It’s fine if some dry spots remain; the rhubarb juices will help moisten them as it cooks.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the rhubarb is very tender and bubbly around the edges and the top looks set and mostly cooked through. The topping will be soft and spoonable rather than crisp.

Turn off the slow cooker and let the rhubarb bake sit, covered, for about 15 to 20 minutes to thicken slightly. Serve warm, spooning down through the topping to scoop up the soft rhubarb and syrup from the bottom.

If your rhubarb is extra tart or you prefer a sweeter dessert, increase the sugar to 1 1/4 cups; if you like it more tangy, you can reduce the sugar slightly. A teaspoon of vanilla extract stirred into the melted butter or a teaspoon of ground cinnamon sprinkled over the sugar adds a cozy flavor that feels right at home in a Midwestern kitchen. You can swap the yellow cake mix for white or vanilla cake mix for a slightly different flavor, or use a lemon cake mix if you enjoy a brighter, sharper taste. For a little texture, sprinkle 1/2 cup chopped nuts or old-fashioned oats over the dry cake mix before drizzling on the butter. If your rhubarb stalks are especially thick, slice them lengthwise before cubing so they cook evenly. Always use only the stalks of rhubarb—discard any leaves, as they are toxic and should never be eaten. Wash the stalks well under cool running water to remove any dirt or grit, and trim away dried or damaged ends before cutting. Be sure your slow cooker is in good working order and avoid lifting the lid too often during cooking, as this can significantly increase the cooking time and may prevent the dessert from setting properly. Leftovers should be cooled to room temperature within 2 hours, then covered and refrigerated; enjoy within 3 to 4 days, reheating individual portions gently in the microwave or enjoying them cold.