Easy Crockpot Rhubarb Cake
Serving Size / Yield
- 1 cup rhubarb (fresh or frozen, cut into 1" pieces)
- 1-1/3 cup sugar
- 1/4 cup unsalted butter
- 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 tablespoon cornstarch
- Whipped cream (optional for serving)
Place rhubarb in the bottom of a crockpot.
Cream 3/4 cup of the sugar with the unsalted butter in a large bowl.
In a medium bowl combine flour, baking powder, nutmeg and salt.
Add the flour mixture and milk to the bowl with the butter and sugar, combine well and pour over the rhubarb in the crockpot.
In a small saucepan stir the cornstarch into the orange juice. Heat on medium high until the mixture boils and thickens. Pour over the ingredients in the crockpot, but do not stir it in.
Cover crockpot and cook on high setting until bubbly, about 3 hours.
Serve warm with whipped cream.