I did change this recipe, but it was delicious. I halved it all, but then used 2 cu each of the rhubarb and strawberries and because our berries were fresh picked and very sweet, only used 3T of sugar for the filling and no flour. I also added a small amount of cornstarch dissolved in water to the filling to help keep it all together. The topping was perfect as is halved. I cooked it in a deep 7x7 dish for 22 mins. Delicious crisp!

Reviewed On: Jul. 12, 2009

Great recipe! Next time I will try it with whole wheat flour to make it a little less cakey, but this recipe is awesome just as too. :)

Reviewed On: Jan. 14, 2009

This was a really easy cake to make. The glaze turned out well, and I just kept brushing it on. It eventually all soaked in and hardened to a nice soft glaze just like on a donut. Everyone loved it. I did not use the pecans, or any nuts. I found it did not taste too much like Bailey's, but was good just the same. I would definitely make this again simply for the ease of making it.

Reviewed On: Dec. 29, 2008