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Preheat oven to 350°F. Grease 8x8" or 9x9" square cake pan with nonstick spray.
In a saucepan, bring rhubarb and water to a boil. Reduce heat and simmer uncovered for 6-8 minutes. Drain.
Toss rhubarb, strawberries and 1 tablespoon lemon juice in a bowl.
Combine melted butter, cinnamon, nutmeg and coconut sugar in a large bowl.
Pour 2 tablespoons of the butter mixture into the cake pan. Top with strawberry rhubarb mixture.
Mix in the eggs, yogurt, milk and remaining 2 tablespoons of lemon juice to the remaining butter mixture.
Add the flour and baking powder.
Spread the batter over the fruit.
Bake until the cake pulls away from the sides and the top is golden brown, about 30-40 minutes.
Let cool for 10 minutes. Run a knife around the edges and invert the cake onto a serving platter. Cut into squares and serve.