Vegan Rhubarb Cake

Tart, jammy rhubarb folded into a tender, golden crumb — this springtime cake is the kind of bake that disappears fast, and it makes nine generous squares, so there's plenty to share (or not). The magic here starts with flax eggs: ground flaxseed stirred into water and left to gel for just five minutes, creating a binder that works beautifully in place of conventional eggs without any fuss. A splash of apple cider vinegar reacts with the baking soda to give the batter a lovely lift, and plant-based milk keeps the crumb moist and soft all the way through. Everything comes together in two bowls — no mixer required — and the whole thing bakes up in under 45 minutes. That turbinado sugar sprinkled over the top bakes into a lightly crunchy, caramelized crust that makes every bite feel a little special. Warm cinnamon ties the tartness of the rhubarb together in a way that feels cozy and familiar, like something your grandmother might have made — just without the dairy or eggs.

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