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Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending paper 2cm above pan edges.
Combine rhubarb and strawberries in a medium saucepan over a medium heat. Cook for about 10 mins, stirring occasionally, until fruit juices are released and mixture is boiling. Gently boil for 3 mins, or until rhubarb is tender. Blend cornflour with 1 tbsp water in a small bowl until smooth. Add to pan with sugar. Cook, stirring, until mixture boils and thickens. Remove from heat. Cool.
Combine flour and sugar in a small bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Stir in almonds.
Sift flours into a bowl. Rub in butter with fingertips until mixture resembles breadcrumbs. Stir in sugar, milk and egg, until just combined. Spread two-thirds of the mixture over base of prepared pan. Spoon over filling and spread evenly. Dollop remaining mixture over filling. Sprinkle with topping.
Cook in a 170°C (fan-forced) preheated oven for 40-45 mins, or until golden brown. Stand in pan for 20 mins. Cut into squares. Serve warm with cream.