Name: Vegan Rhubarb Ginger Upside-Down Cake
Prep time: 15 min
Cook time: 60 min
Total time: 80 min
Yield: 16 slices
Ingredients: 2 2/3 cup unbleached all-purpose flour ((You can make this a whole wheat cake by using whole-wheat pastry flour or half all-purpose and half whole-wheat.)); 2 tsp baking powder; 1 tsp baking soda; 1/4 tsp sea salt; 1 1/2 cups sugar; 16 tbsp vegan butter ((at room temperature)); 1 1/4 cup nondairy milk; 2 tsp apple cider vinegar; 2 tsp pure vanilla extract; 4 cups (about 4-5 stalks) rhubarb (chopped into 1 1/2-inch-long and 1-cm wide sticks. You can also just cut into cubes.); 1/2 cup brown sugar ((I used coconut palm sugar this time which was wonderful)); 3 tsp cornstarch; 1/4 cup candied ginger ((chopped, optional))