Rhubarb Cake

1 cup soy milk

1 teaspoon apple cider vinegar (or white vinegar or fresh lemon juice)

½ cup nondairy margarine

1¼ cups sugar

1½ teaspoons Ener-G egg replacer

2 tablespoons warm water

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 teaspoon baking soda

teaspoon salt

3 cups diced rhubarb (about 6 stalks, depending on their size)

Topping

2 tablespoons sugar

½ teaspoon cinnamon

Heat the oven to 350 degrees. Grease an 8-by-11-inch pan.In a medium bowl, mix the vinegar into the soy milk and set aside. Measure the flour, baking soda and salt into another bowl and whisk to combine; set aside.In a large bowl with an electric mixer, cream together the margarine and sugar until well combined. Mix the egg replacer with the warm water, and add this along with the vanilla extract to the creamed mixture. Mix well, scraping down the sides as needed. Add in the soy milk mixture.Add the flour mixture, and mix just until combined. If you#146;re using an electric or stand mixer, fold the rhubarb in by hand. Scoop batter into prepared pan.For the topping: Mix the sugar and cinnamon in a small bowl; sprinkle evenly over the batter. Place the pan on the middle rack in the hot oven. Bake for 20 minutes, rotate the pan front to back and bake an additional 20 minutes. Cake is done when the top is lightly brown and a cake tester comes out clean. Let the cake cool before you cut it.Serves 12 to 15.