In 3-qt saucepan, combine strawberries and rhubarb. Cook over medium heat until mixture comes to a full boil (10-15 minutes). Reduce heat to low. Cover, continue cooking 5 minutes. Stir in lemon juice.
In small bowl, combine 1 cup sugar and cornstarch. Stir into fruit mixture. Cook over medium heat, stirring occasionally, until mixture thickens and just comes to a boil. Boil 1 minute; cool.
Heat over to 350.
In large bowl, combine flour, sugar, baking powder, baking soda, and salt; cut in butter until crumbly.
In medium bowl, combine all remaining cake ingredients; beat with wire whisk until smooth. Stir sour cream mixture into flour mixture just until moistened.
Spread half of batter on bottom of greased 13x9x2 aluminum baking pan. Spread with cooled fruit mixture.
Drop remaining batter by spoonfuls over fruit filling. Sprinkle with sugar and sliced almonds.
Bake for 55 to 70 minutes or until toothpick inserted in center comes out clean.
Serve warm or cool with half-and-half or ice cream.