RHUBARB CAKE

I grow my own rhubarb I have 3 crowns , years old and always yeilding . I make this cake in a bundt pan . Preheat your oven to 180 deg C . Grease and lightly flour the bundt pan . In a medium saucepan stir together 300gm of sliced fresh rhubarb , 100gm of castor sugar and 80 ml of water . Bring the mixture to the boil and simmer for 10 minutes / 15 minutes until the mixture is thickened and reduced . Remove from heat and let cool . In a large bowl cream 300gm of ( 1 and 1/2 cups ) brown sugar , 80 gm of softened marg / butter , 2 lightly beaten eggs along eith 1 tsp of almond essence , 1 tsp of vanilla extract until light and fluffy . Now stir in 330gm ( 2 and 1/4 cups ), of plain flour , 250 ml of milk ( 1 cup ), blend well and then stir through through the rhubarb. Spoon the batter into the prepared pan . Bake for 55- 60 minutes or until a skewer inserted into the cake comes out clean . Leave stand in the pan for 10 minutes on a wire rack and then turn out onto the wire rack and cool completely . THE VANILLA GLAZE In a medium bowl , mix 200gm of icing sugar with 1 tbs of softened butter , add 1 tsp of vanilla extract add 2 tbs of cream until you get the desired conistency , if not quite right add another 1 tbs of cream . mix until smooth and drizzle over your cooled cake . Slice to serve .