Preheat oven to 350°F (regular bake, not fan-assisted)
Spray an 8 1/2 x 4 1/2-inch or 4 x 10-inch loaf pan with baking spray, then line the bottom and sides of a loaf pan with a sheet of parchment paper. Set aside.
Make the Loaf Cake: In a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment add the flour, baking powder and salt and mix together well. Stir in butter cubes, sugar, eggs and cream. Beat with an electric or stand mixer for 3 minutes or until mixture is smooth and a bit fluffy. Stir in rhubarb, then spoon batter into prepared loaf pan.
Bake the loaf for 45 to 55 minutes or until the top is golden and a cake tester comes out clean. Allow to cool in pan for 10 minutes. Remove the cake to the cooling rack, remove the parchment paper, and then return still warm cake the still-warm cake to the pan.
Make the Rhubarb Syrup: Combine the sugar, water and rhubarb in a pot while cake is baking. Bring to a boil then simmer 15 minutes or until rhubarb is very soft. Strain mixture into a clean pot pressing down on the solids. (You can discard the cooked rhubarb, but it is delicious enjoyed warm in a bowl!)
Bring mixture to a boil and simmer for about 10 to 15 minutes or until reduced to syrup. You will have about 1/3 cup. While cake is warm, make holes on top with a wooden skewer. Brush or pour over about 2 tbsp (30 mL) syrup. Reserve remainder. Cool.
Cut cake into thick slices to serve. Slice in half. Place 2 halves on a plate, drizzle syrup around and top with crème fraîche or vanilla ice cream.
Notes
Don't throw out the rhubarb used to make the syrup. It is essentially stewed rhubarb which is something enjoyed by many over the years. Simply eat warm from a bowl, maybe with a sprinkling of cinnamon, if that appeals to you.
To serve, slice a piece of the loaf, then cut it diagonally. Layer the two pieces on a plate, overlapping slightly, then drizzle with rhubarb syrup. Serve with a scoop of vanilla ice cream or a dollop of crème frâiche on the plate.
Be sure to read the notes above this Recipe Card for more tips on making this recipe.