Rhubarb Cake & Vanilla Glaze

This is a recipe that I veganized and altered a bit. It doesn't last long in my house when I make it! I also have it posted on VegWeb.

Rhubarb Cake

3/4 cup margarine (Earth Balance works great), softened
1 egg replacer (like Ener-g)
1 1/2 cups sugar
1 1/4 teaspoons baking soda
2 cups + 2 tablespoons flour
1 cup vegan sour cream or plain soy yogurt
1 teaspoon vanilla
3 cups chopped rhubarb

Topping: (optional)
1/2 cup brown sugar
1 teaspoon cinnamon
1 tablespoon margarine, softened

Cream margarine, egg substitute & sugar. Sift the remaining ingredients together in another bowl. Gradually add the dry ingredients to the margarine mix. Spread in greased 9 x 13 pan. Mix the topping ingredients until crumbly and sprinkle on top. Bake at 350 degrees for 45 minutes.

You can drizzle the top of it with this vanilla glaze that I veganized from a recipe my mom used since I was little. I also posted this recipe on VegWeb.

Vanilla Glaze

1 Tablespoon + 1 Teaspoon plain soy milk
1 teaspoon canola oil
1/4 teaspoon vanilla
1 cup powdered sugar

Over low heat, warm soymilk, oil and vanilla. Remove from heat and add powdered sugar. If you need it thicker, add a bit more powdered sugar. Drizzle glaze over cake or other dessert immediately.