Ingredients
Scale
- 4 cups fresh rhubarb, chopped
- 3/4 cup granulated sugar
- 1 box yellow cake mix
- 1/2 cup plain Greek yogurt (or dairy-free yogurt)
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: 1/2 teaspoon cinnamon
Instructions
- Prepare the rhubarb by washing and chopping it into 1-inch pieces. Toss with sugar and let sit for 10 minutes.
- In a mixing bowl, combine yogurt, melted butter, vanilla extract, cinnamon (if using), and salt. Stir in the yellow cake mix until just blended.
- Lightly spray the crockpot insert with non-stick spray and spread the sugared rhubarb evenly on the bottom.
- Pour the cake batter over the rhubarb layer, spreading it gently.
- Cover and cook on LOW for 3 to 4 hours, checking at 3 hours until golden and bubbling.
- Let cool for 15 minutes before serving warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours
- Category: Dessert
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 slice (107g)
- Calories: 270
- Sugar: 20g
- Sodium: 170mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg