Sprinkle the glaze with minced toasted walnuts, roasted sunflower seeds or sliced toasted almonds.
Substitute frozen rhubarb for fresh; bake at 350°F. for 35 to 45 minutes.
This cake will also taste good made with raspberries instead of rhubarb.
Serve the cake with vanilla frozen yogurt and coffee or tea following a spring meal of grilled or broiled salmon, new potatoes, steamed fresh peas and baby lettuces tossed with balsamic vinaigrette.