Heat oven to 350°F. Combine sugar and 3/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Add eggs and vanilla; continue beating until creamy.
Combine 2-3/4 cups, baking powder, baking soda and salt in another medium bowl. Add to butter mixture alternately with sour cream, mixing well after each addition. Toss together rhubarb, strawberries and remaining 1/4 cup flour in same medium bowl; gently stir into batter. Spread evenly into greased 13x9-inch baking pan.
Combine brown sugar, 1/4 cup flour and cinnamon in small bowl, cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle evenly over batter. Bake for 45 - 55 minutes.
Seed and finely chop 1 tomato; reserve. Coarsely chop remaining 5 tomatoes. Combine 1/2 tomatoes, 3/4 cup tomato juice and garlic in a blender; process until smooth. Repeat with remaining coarsely chopped tomatoes and 3/4 cup tomato juice.
Whisk lime juice, oil, vinegar, salt, sugar and oregano into tomato mixture. Stir in reserved finely chopped tomato, green onions, celery, cucumber and jalapenos. Refrigerate soup, covered, at least 4 - 24 hours to blend flavors.
When ready to serve, stir soup will; ladle into chilled bowls. Top with croutons, avocado chunks, bell pepper, cilantro and sour cream
In a large pot, fry bacon until crisp. Drain it on paper towels. Add onion to the pot and brown for a few minutes. Add cabbage to the pot and stir. Cover the pot and cook cabbage until it is wilted, but still crisp. Stir in cream cheese until melted. Add sour cream and salt and pepper to taste.
Pour cabbage mixture into a buttered casserole dish. Top with cheese, bacon and bread crumbs. Bake 20 - 30 minutes, until golden and bubbly.