In a small saucepan, whisk together the sugar, water, and cornstarch, then stir in the rhubarb. Bring to a simmer while stirring constantly, then simmer over medium-low heat, stirring occasionally, for 3 minutes. Remove from the heat and stir in the strawberries. Set aside and let rest while you prepare the cake batter.
In a second bowl, whisk together the milk, melted butter, egg, and vanilla extract. Sprinkle the dry ingredients over and mix just until smooth.
Divide the strawberry rhubarb compote between the prepared ramekins. The compote layer should come halfway up the sides of the ramekins. Top with some cake batter, making sure to leave about 1/2-in (1-cm) room at the top of each ramekin to allow for the cake to puff up. If you have extra fruit compote and cake batter leftover, make one or two additional servings.
Sprinkle each serving with some of the chopped pecans. Bake for 20 to 25 minutes, or until the strawberry rhubarb pudding cakes are bubbly and golden brown on top (a wooden pick inserted in the center of one of the pudding cakes should come out stained with fruit but not cake batter.)
Transfer the strawberry rhubarb pudding cakes to a wire rack and let cool for at least 10 minutes before serving.
SERVING: Serve the strawberry rhubarb pudding cakes warm, topped with a scoop of vanilla bean gelato, vanilla ice cream, or whipped cream.
STORAGE: The cool strawberry rhubarb pudding cakes can be covered with plastic wrap and refrigerated for up to 3 days. Rewarm in a low oven for 10 minutes before serving.
MAKE IT DAIRY-FREE: In the cake layer, substitute oat milk or almond milk for the regular dairy milk. Substitute vegan butter or margarine or vegetable oil for the regular butter.
TO MAKE A SINGLE STRAWBERRY RHUBARB PUDDING CAKE: Grease an 8-in (20-cm) square baking pan. In the strawberry rhubarb compote, increase the quantity of diced strawberries to 2 cups, the cornstarch to 2 tsp (10 ml), and the maple sugar to ½ cup (75 g). If using any other type of sugar, the metric quantity to use will be 100 g. Prepare the cake layer as is. Spread the strawberry rhubarb compote in the prepared square baking pan. Spoon the cake batter in small mounds all over the compote, then use a spatula to carefully spread the cake batter in an even layer over the compote. Sprinkle with the chopped pecans, when bake for 35 to 40 minutes, or until the strawberry rhubarb pudding cake is bubbly and golden brown on top (a wooden pick inserted in the center of the pudding cakes should come out stained with fruit but not cake batter.)
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