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Rhubarb Strawberry Crunch

Reviewed: Jun. 26, 2012
I've made this twice, and BOTH times it was GREAT. The first time in a 9x9x2 dish with the called-for proportions, which just made for a deeper crust topping--crunchy on top with a more dense pastry like underside, and the second time in a 9x13 with ever so slightly more fruit (maybe 1/2 C) but the same amount of crumble topping. The only thing I adjusted was cooking time (abt 30 min vs. 45), but this could be the result of a less than accurate older electric oven.
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