Very nice taste and texture, though both get progressively less appealing with each day they are leftover, so you definitely want to plan the recipe to make just what you need fresh out of the oven! For the record, I used a 1/3 cup measure when making my biscuits on the pan, to be very exact, and I came out with exactly 10, not 12.

Reviewed On: May 27, 2012

A-MA-ZING. So good. Cut the sugar in the filling to about 1 cup, which was plenty, and I used about 1/2 c. pecans because that's what I had, and it was great. I used brown sugar instead of white in the topping and cut it down just a bit, maybe by about a quarter, and since I had room in the pan I just went for it and put it all on even though reviewers said it was quite a bit even when cut down. But who doesn't love crumb topping, right?? It was lovely, I wouldn't do it any other way. The cinnamon, nutmeg, and pecans add such a nice, rich flavor to the rhubarb and strawberries. I am going to make this again VERY soon!

Reviewed On: May 27, 2012

Wonderful! I just used regular chocolate cake mix, used part mini-chips and part regular (and dropped the total down to about 1-1/2 cups), and subbed strong coffee for the coffee liqueur, and it was just lovely. I decided to serve it with some homemade whipped cream mixed with mashed raspberries -- I didn't add any sugar so it was a bit tart, and this paired really nicely with the very sweet, rich cake and lightened and freshened it up a bit. It was a big hit and very pretty with the pink cream served on top!

Reviewed On: Apr. 22, 2012