Hands down, this is my hubby’s all time favorite dessert! Best part? Only 4 ingredients

Prepare the Fruits:

Wash the strawberries and rhubarb thoroughly.
Hull the strawberries and cut them in halves.
Chop the rhubarb into small, bite-sized pieces.

Layer the Fruits:

Place the strawberries and rhubarb in the bottom of the slow cooker.

Add the Cake Mix:

Evenly sprinkle the yellow cake mix over the top of the fruit. Do not stir the mixture.

Add the Butter:

Drizzle the melted butter over the top of the cake mix, trying to cover as much of the cake mix as possible.

Cook the Cobbler:

Cover the slow cooker and cook on high for 2-3 hours or on low for 4-5 hours. You’ll know it’s done when the top is golden brown and the fruit mixture is bubbly.

Serve:

Serve warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream on top.

– Feel free to swap in frozen strawberries and rhubarb if fresh is not available; there’s no need to thaw them first.

– A touch of grated orange zest added to the fruit mixture can provide a lovely citrus note.

– If you enjoy a crunchier topping, try sprinkling some rolled oats or chopped nuts over the cobbler 30 minutes before the end of the cooking time.

– Remember that all slow cookers are a bit different; the first time you make this cobbler, keep an eye on the cooking progress to ensure the best results. The edges might cook faster, so if your slow cooker has a tendency to develop hot spots, rotate the crockpot’s insert halfway through cooking if possible.