In a saucepan over medium heat combine strawberries, rhubarb and sugar for 5 minutes. Add in cornstarch; stirring constantly until mixture thickens. Transfer fruit into a greased slow cooker. In a medium mixing bowl combine Gluten-Free Cinnamon Apple Cake Mix and eggs. Spread batter over fruit mixture. Cook on high for 3-4 hours. Makes 12 servings.