Strawberries and rhubarb team up with Betty Crocker™ cake mix and old-fashioned oats, making this scrumptious slow-cooker sweet a sure-fire winner.
Provided by Annalise Sandberg
Categories Dessert
Time 2h40m
Yield 6
Number Of Ingredients 9
Steps:
- In medium to large slow cooker, toss strawberries, rhubarb, sugar and orange peel.
- In medium bowl, stir cake mix, oats and cinnamon. Cut in butter with pastry blender or two knives until mixture is size of small peas. Dump on top of strawberry-rhubarb mixture.
- Cover; cook on High heat setting 2 1/2 to 3 hours or until fruit is bubbling and crisp topping is lightly golden brown. Serve immediately with whipped cream.
Nutrition Facts : Calories 430, Carbohydrate 64 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 37 g, TransFat 1/2 g
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