Fresh strawberries and rhubarb make a fabulous combination in this cake which is almost like a crumble. Serve as dessert with vanilla ice cream.
Enjoyed this, nice flavours. The name is a bit misleading: Turned out more like a crumble than a cake, although might have made a difference in a smaller pan than the one I used. I only had whole oats on hand, but would use ground oats next time I think. Still, definitely a keeper! - 07 Nov 2014
Very nice! Enjoyed the sweet and sour flavours of the strawberries and rhubarb. I removed a quarter of a cup of sugar from each of the sugars, and probably couldn't have removed even more if you are worried about how much sugar is in this recipe! - 23 Oct 2011
I was confused by the pan size. The recipe calls for 9" round (12 servings??), but the picture looks like an 8x11 or 9x13. I used a 9x13, doubled the crumb recipe and cornstarch mixture. I did not increase the fruit amounts or the baking time. My pan was full! - 16 Jul 2009 (Review from Allrecipes USA and Canada)