Preheat oven to 350 degrees.
Place the cut rhubarb and strawberries in a medium-size bowl with ¼ cup of granulated sugar. Stir. Set aside and allow the fruit to macerate (soften and drink in the sugar) for 30 minutes.
In the bowl of a stand mixer with the paddle attachment, or in a large bowl with a hand mixer, blend together the eggs, ¾ cup granulated sugar, brown sugar, butter, vanilla, and almond extract and the canola oil.
Slowly blend in the flour, cinnamon, baking soda, and salt. The batter will be thick and heavy. Not to worry.
Using a spatula or wooden spoon, stir in the macerated berries until fully incorporated.
Scrape the batter evenly into a prepared bundt pan that has been sprayed liberally with baking spray.
Bake for 1 hour, or until a toothpick inserted in the middle comes out clean.
Remove and cool on a wire tack for 15 minutes. Invert the semi-cooled cake onto a serving platter and allow to cool completely before dusting with confectioners sugar and adding strawberries as a garnish, if desired.
Serve the cake at room temperature, with vanilla ice cream if desired.