Stodgy cake - help, what to do?

[booksnbaking]

Wise MNers, I need your help. I made a mascarpone loaf cake, which usually works fine, but threw in some rhubarb, which promptly made it go squidgy and stodgy. Now I have five thick slices of stodge and an inbuilt allergy to throwing stuff away. I thought of French toast or bread-and-butter-style pudding, but neither of those are DH’s favourites. I suppose I could just fry it in butter; I think it’s even too stodgy to toast well. Any other brilliant ideas to save subpar cake from the bin?
Here’s the recipe if you’re interested (but maybe don’t try it with rhubarb…)

Call it "Rhubarb Marscapone Fudge Pudding" and serve with ice cream or custard.

Thanks for the suggestion! Trouble is: fudge is nice, and this is just stodgy. And I don’t want to give DH a fudge trauma, he already had a pancake trauma and a mousse trauma from a previous wife 🙄

Ice cream will definitely help, though…

It sounds amazing - nothing helpful to suggest, other than your delicious suggestion of frying it in butter! 😄

The cake itself is great, but clearly not with wet fruit, despite the berries in the recipe. It works fine with glacé cherries, say. Probably be fine with roasted cherries or roasted strawberries too.
Maybe if I slice it thinly and toast it/fry in butter, it could be a trifle base, with custard and cream and a shit ton of sherry?

Chuck it out if you don’t like it

Break into chunks as the basis of a rhubarb cake trifle. Splash on a little fruit liqueur, a layer of stewed rhubarb, custard, cream

sims, I take the opinion that unless I’ve actually made something poisonous, I’ll go to the ends of the earth to avoid throwing it out. So if it’s not very nice, it’s up to me to make it nice, or at least not not-nice.
Bangers, the idea of disguising it with rhubarb and a shit ton of liqueur is excellent, thanks!