Easy but yummy! Everyone loved it!

I made a 9x9 pan of this recipe by using the calculator to make 9 servings and I made a huge mistake. I should have made the full 9x13 pan b/c this was THE best recipe EVER!! I have never had anything this good homemade, store bought, grandma made ever. Use and use again. For those who love Strawberry and rhubarb, make this. It's easy and it's wonderful!! Heaven in a pan!! Thank you to the inventor. You made my day!!

Very good. Followed directions exactly, although dough was not dry enough so I ended up adding more flour and brown sugar.

I made this twice, adjusting the sugar in the filling to the sweetness of the strawberries. A definite favorite in my house.

This was really good! Although, I put more strawberries and rhubarb than what it called for because I picked WAY too much rhubarb out of my garden and had to improvise! The topping was great too! It didn't stay in my refrigerator long!!!

Delicious! If you add a few spices like cinnamon or nutmeg to the topping it's even better!

Delicious and easy and a big hit at my house. I recommend at least 4 1/2 cups of rhubarb and strawberries. Use a larger pan. There is plenty of crunch for this amount of fruit.

...this recipe didn't really say to melt the butter (topping) but I think it would change the texture and maybe give it more crunch factor??? that's always good...but the rhubarb-to-strawberry ratio seems good here--I always like to chuck some salt in there and kinda set off the sweet just a little--maybe that's just the sailor in me- but good basic all over recipe! p.s. have some emergency vanilla ice cream personel standing by! Needs it for sure!

I have prepared this recipe twice; the first time as a pie. It was a bust with too much floury taste and far too runny and the crust was mushy. This last time I decided to do it as a crunch. I looked at the amount and no way was it going to serve 18 as it states and if it was put into a 9x13 casserole the stretched out amount would be so thin it would be a disaster. I used 4 cups each of fruit, increased white sugar to 1 1/2 cups, reduced flour to 1/2 cup, added a pinch of salt. For the topping I replaced butter with salt free marg and added a hint of cinnamon to the crust. Put it in a 375 oven for 35 mins. A success.

I was mainly looking for a recipe for a crumb topping. I made this topping for a pie of fresh strawberries. It was delicious the first time we ate it. The next day, after heating up the leftovers, it was even better! The topping was slightly too sweet for my taste but my family had no problem with the sweetness.

This was extremely yummy. My rendition had a greater ratio of strawberries to rhubarb, and oats to flour, but that is a matter of taste. It held together very nicely and looked beautiful.

This was good. My family really likes anything with Rhubarb and strawberry. The topping was a little chunky, but add some vanilla ice cream and it was yummy.

I gave this recipe 5 stars only cause 6 wasn't an option! I used fresh rhubarb from the garden and fresh berries and I ate some fresh from the oven. I swear it is one of the most delicious desserts I've ever made. The tart rhubarb and sweet strawberries went perfectly with the soft, yet crunchy, topping. I'm going to try it with raspberries this time! Amazing recipe!

Wonderful recipe. Used 2 tbsp honey instead of white sugar, to cut down on sugar. Tasted great.

I read some are having a problem with the rhubarb tasting bitter; peel the rhubarb first because that bitterness comes from the rhubarb's skin.

I just found this recipe and have already made it 2x in 1 week! It is great! I used 3c. of rhubarb and 3 1/2 c. of strawberries. I also doubled the crisp toppings as stated in other reviews. I got so many requests for the recipe everyone thought it was great!

One of the best recipes ever! I followed the recipe as printed, and found it to be absolutely delicious! What a treat. This is one dessert I'll be making over and over. Thank you.

Great with a few additions. I used almost 4 cups each of the strawberries and rhubarb. I also added 1 teas of cinnamon to both the filling and the topping, and cut the flour in the topping down to 1 cup after reading previous reviews about the topping being a little pasty. I also added the zest of one orange to the filling. Served warm with Vanilla Bean ice cream...perfect!