Preheat oven to 325°. Combine first 3 ingredients; spread batter into a greased 9 x 5 loaf pan. Bake about 55 minutes. Cool completely; chill or freeze 30 minutes. Mix sugar and cinnamon together in a small bowl. Using a crinkle cutter or knife, cut chilled cake into ½-inch thick slices; lay slice flat and cut into ½-inch strips. Place on an ungreased baking sheet; sprinkle with cinnamon-sugar mixture. Broil until lightly toasted. Serve with Rhubarb Strawberry Fruit Spread for dipping.