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Special equipment: 10-cup bundt pan
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Position a rack in the middle of the oven and preheat to 350 degrees F. Generously brush the bundt pan with shortening and dust with flour.
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Whisk the flour, baking powder, baking soda and salt together in a large bowl and set aside.
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In another bowl, whisk the sour cream, lemon zest, lemon juice and vanilla and set aside.
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Whisk the eggs and sugar together in another bowl, stirring vigorously to lighten the eggs.
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Gradually whisk in the oil until evenly combined.
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Add the sour cream mixture and stir together.
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Add the dry ingredients and stir with a wooden spoon just until combined but still a bit lumpy.
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Pour the batter into the prepared pan.
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Bake the cake until it pulls away from the sides of the pan and a skewer inserted into the center of the cake comes out clean, about 1 hour.
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Cool 10 minutes; then unmold cake onto a rack placed over a baking sheet.
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Cool.
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(The cake can be prepared to this point a day ahead.)
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When ready to serve.
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Combine the rhubarb, jam, water and salt in a small saucepan and simmer until the rhubarb gets translucent and syrupy, almost jewel like,, about 10 minutes.
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Add a bit more water, if the glaze gets too thick .
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Remove from the heat and stir in vanilla.
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Let cool slightly.
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Spoon some of the glaze over the top of the cake, and reserve the rest for serving with sliced cake.
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Serve.
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Cook's Note: We like to bake this cake the day before we serve it so the flavors and texture ripen.
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If you bake it a day ahead, glaze the day you plan to serve it.
