This 4-ingredient slow cooker vintage rhubarb slump is the kind of easy dessert that feels like a little Midwest kitchen magic: tart fresh chopped pink rhubarb softens into a jammy filling while a simple cake-like topping cooks right on top. Old-fashioned slumps have roots in homey fruit desserts made to stretch simple pantry staples, and this version keeps that spirit alive with almost no fuss, which makes it perfect for busy weeknights, weekend potlucks, or anytime you want to make the most of rhubarb season.
Serve this warm with a scoop of vanilla ice cream, a spoonful of lightly sweetened whipped cream, or even a splash of cold heavy cream for a classic touch. If you want to round it out for a brunch or spring supper dessert, it pairs especially well with grilled chicken, ham, or a simple salad since the bright tartness of the rhubarb balances richer main dishes so nicely.
4-Ingredient Slow Cooker Vintage Rhubarb Slump
Servings: 6
Ingredients
5 cups fresh chopped pink rhubarb
1 cup granulated sugar
1 box yellow cake mix, about 15.25 ounces
1/2 cup unsalted butter, melted
Directions
1. Lightly grease the inside of a slow cooker. Add the chopped rhubarb to the bottom and sprinkle the sugar evenly over the top.
2. Sprinkle the dry yellow cake mix evenly over the rhubarb mixture, covering the fruit as completely as possible.
3. Drizzle the melted butter all over the cake mix, trying to moisten as much of the surface as you can. Do not stir.
4. Cover and cook on High for 2 to 3 hours or on Low for 4 to 5 hours, until the rhubarb is bubbly and the topping is set and lightly golden around the edges.
5. Let the slump rest for 10 to 15 minutes before spooning it into bowls and serving warm.
Variations & Tips
Add a little spice: A light sprinkle of cinnamon or ginger over the rhubarb adds warmth and makes the dessert taste even cozier without changing the simple character of the recipe.
Make it less tart: If your rhubarb is especially sharp, increase the sugar by a couple of tablespoons. Rhubarb can vary a lot, so this is one of those recipes where a small adjustment can make a big difference.
Watch the hot spots: Slow cookers all run a little differently, so start checking on the slump at the early end of the cooking time. If the edges are cooking much faster than the center, switch to Low or turn the insert halfway if your model allows it safely.
Serve for brunch or dessert: I love this one because it can pull double duty. It feels homey enough for a spring brunch table but still special enough for dessert after dinner with a scoop of ice cream.
Use leftovers well: Store leftovers covered in the refrigerator for up to 3 days. Reheat gently in the microwave, and know that the topping will soften a bit, but the flavor is still wonderful.