Ingredients
Scale
- 4 cups fresh rhubarb, washed, trimmed, and cut into 1-inch pieces
- 1 cup strawberry jelly
- ½ cup salted butter, softened to room temperature
- 15.25 oz. box yellow cake mix
Instructions
- Spray the liner of your crockpot with nonstick spray.
- In the basin of your crockpot, combine the fresh rhubarb and strawberry jelly. Stir well to coat the rhubarb.
- In a large bowl, combine the cake mix and softened butter. Use your hands or a fork to crumble the butter into the mix until it resembles damp sand.
- Sprinkle the cake mixture over the rhubarb and jelly, ensuring everything is covered.
- Cover and cook on high for 2 hours, or until the topping is golden and the filling is bubbly.
Notes
You can substitute other jelly if strawberry is not available.
For added flavor, consider sprinkling cinnamon over the crumble topping.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Desserts
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg