Rhubarb Coffee Cake

There are many recipes for rhubarb cakes out there. This one caught my eye since there is an abundance of rhubarb in the recipe, and it is vegan. It's from C'est la Vegan (such a cute name!!!).
The brunch spread:

I made this cake the night before a big brunch I had for the people that were coming to help the day before the wedding. There were so many people helping that I am immensely grateful for- My family, Brittany (even with her tonsils out), Laura, Kate, Michelle, Lacey, Chris, and Angela were just a few! It was a freezing cold day, which means that it was also a perfect day for a hearty brunch.

Rhubarb Coffee Cake

2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup vanilla almond milk milk
1 teaspoon apple cider vinegar
1/2 cup coconut oil, melted
1 cup raw cane sugar
1 egg
1 teaspoon vanilla extract
3 cups fresh, diced rhubarb (about 7 stalks)

topping!

2 tablespoons sugar
1/2 teaspoon cinnamon

Preheat the oven to 350 degrees.

Mix the vinegar with the almond milk in a liquid measuring cup and set aside (think of it as making buttermilk).  Add the flour, baking soda and salt into a large bowl and whisk to combine.  

In another mixing bowl, mix together the coconut oil and sugar. Then beat in the egg and vanilla. Pour in the curdled almond milk and whisk to combine.

Add the flour mixture gradually, and mix gently until just combined.  If you’re using an electric or stand mixer, fold the rhubarb in by hand.

Pour the batter into a greased and floured bundt pan.  Mix the sugar and cinnamon for the topping together and sprinkle evenly over the batter.  Bake for 30 minutes until a toothpick can be removed cleanly from the middle. Let cool completely (ideally overnight) before removing from bundt pan. I'll admit, I cracked the cake while unmolding it! Still tasted delicious though : )

This cake tastes great by itself but if you must, a dab of butter would be good too!