This 3-ingredient slow cooker dessert is the kind of simple late-summer treat that feels like a little gift at the end of the day. Frozen diced rhubarb makes it easy to enjoy that old-fashioned tart flavor without any chopping, and when it cooks down with sugar and cake mix, it turns into a cozy spoon dessert with a jammy fruit base and a soft, buttery topping. It is a lovely choice for busy families, potlucks, or anytime you want something homemade with hardly any fuss.
Serve this warm in bowls on its own or dress it up with vanilla ice cream, whipped cream, or a splash of cold heavy cream. If you are making it for company, it pairs beautifully with coffee after dinner, and for a special family dessert, a handful of toasted pecans on top adds a nice little crunch against the soft fruit filling.
3-Ingredient Slow Cooker August Harvest Dessert
Servings: 8
Ingredients
1 bag (16 ounces) frozen diced rhubarb
1 cup granulated sugar
1 box (about 15.25 ounces) yellow cake mix
Directions
1. Lightly coat the inside of a 4- to 6-quart slow cooker with nonstick spray or a little butter so the dessert is easier to scoop and clean up later.
2. Pour the frozen diced rhubarb into the bottom of the slow cooker and spread it into an even layer.
3. Sprinkle the sugar evenly over the rhubarb, covering the fruit as uniformly as you can.
4. Sprinkle the dry yellow cake mix evenly over the sugared rhubarb. Do not stir. Cover with the lid.
5. Cook on high for 2 1/2 to 3 hours or on low for 4 to 5 hours, until the rhubarb is tender and bubbling around the edges and the top looks set.
6. Let the dessert rest for about 15 minutes before serving so the juices thicken slightly, then scoop into bowls and serve warm.
Variations & Tips
Make it buttery: If you do not mind stepping past the strict 3-ingredient version, drizzle 1/2 cup melted butter over the cake mix before cooking for a richer, more classic dump-cake style topping.
For sweeter tastes: Rhubarb is naturally tart, so if your family prefers a sweeter dessert, increase the sugar to 1 1/4 cups. That little extra can make it especially kid-friendly.
Add a crunch topping: A handful of chopped pecans or oats scattered over the cake mix during the last 30 minutes can give the top a bit more texture and make the finished dessert feel extra special.
Easy serving tip: This dessert is quite soft and spoonable, more like a cobbler than a cake. Serve it in bowls instead of trying to cut squares, and always let it rest a few minutes before scooping.
Try a fruit blend: For a gentler rhubarb flavor, mix the frozen rhubarb with a cup or two of sliced strawberries before adding the sugar and cake mix. It is a wonderful option for picky eaters who like a sweeter fruit balance.