Easy Crockpot Rhubarb Cake Recipe

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Recipes.net Team Published March 7, 2020
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Everyone loves the bright and tangy taste rhubarb brings to baked desserts. Fortunately, you can now enjoy a delicious rhubarb cake that is conveniently baked right in your crockpot. The vibrant color combined with the wonderful flavor and texture will make this easy recipe for rhubarb cake in a crockpot a family favorite.

How To Make Easy Crockpot Rhubarb Cake

  • 1 cup rhubarb (fresh or frozen, cut into 1″ pieces)
  • 1 ⅓ cup sugar
  • 1/4 cup butter (unsalted )
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1 tbsp cornstarch
  • Whipped cream (optional for serving)
  1. Place rhubarb in the bottom of a crockpot.
  2. Cream 3/4 cup of sugar with the unsalted butter in a large bowl.

  3. In a medium bowl, combine flour, baking powder, nutmeg and salt.

  4. Add the flour mixture and milk to the bowl with the butter and sugar. Combine well and pour over the rhubarb in the crockpot.

  5. In a small saucepan, stir the cornstarch into the orange juice.

  6. Heat on medium high until the mixture boils and thickens.
  7. Pour over the ingredients in the crockpot, but do not stir it in.
  8. Cover crockpot and cook on high setting until bubbly, about 3 hours.
  9. Serve warm with whipped cream (optional).

How To Make Easy Crockpot Rhubarb Cake

0 from 0 votes
Preparation Time: 20 mins
Cooking Time: 3 hrs
Total Time: 3 hrs 20 mins
Serves:
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Ingredients

  • 1 cup rhubarb, fresh or frozen, cut into 1" pieces
  • 1 ⅓ cup sugar
  • 1/4 cup butter, unsalted
  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp ground nutmeg
  • 1/8 tsp salt
  • 1/2 cup milk
  • 1/4 cup orange juice
  • 1 tbsp cornstarch
  • Whipped cream, optional for serving

Instructions

  1. Place rhubarb in the bottom of a crockpot.
  2. Cream 3/4 cup of sugar with the unsalted butter in a large bowl.

  3. In a medium bowl, combine flour, baking powder, nutmeg and salt.

  4. Add the flour mixture and milk to the bowl with the butter and sugar. Combine well and pour over the rhubarb in the crockpot.

  5. In a small saucepan, stir the cornstarch into the orange juice.

  6. Heat on medium high until the mixture boils and thickens.
  7. Pour over the ingredients in the crockpot, but do not stir it in.
  8. Cover crockpot and cook on high setting until bubbly, about 3 hours.
  9. Serve warm with whipped cream (optional).

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Nutrition

  • Calcium: 541mg
  • Calories: 1196kcal
  • Carbohydrates: 171g
  • Cholesterol: 134mg
  • Fat: 51g
  • Fiber: 5g
  • Iron: 5mg
  • Potassium: 737mg
  • Protein: 16g
  • Saturated Fat: 32g
  • Sodium: 1245mg
  • Sugar: 80g
  • Vitamin A: 1864IU
  • Vitamin C: 41mg
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