Rhubarb Cake

This was invented with the assistance of this recipe at C’est La Vegan. This is a fairly tart grown-up style cake.
A holding photo, so I remember to make this again!
100g soy milk
1 teaspoon apple juice
100g baking fat
100g sugar
1 mashed banana
200g self-raising flour
Small pinch of salt
6 rhubarb stalks, chopped

1 tablespoon of sugar and 1 teaspoon of cinnamon to top.

Preheat the oven to 180c.
Mix the milk and apple juice together.
Then, in a separate bowl, cream together the fat and sugar. Then mix in the banana and the milk. Add the flour and salt and mix well before carefully folding in the rhubarb.
Pour the batter into an oiled cake tin and sprinkle over the cinnamon and sugar.
Bake for approximately 30 minutes, until the top is quite brown and a toothpick comes out clean. Allow to cool before serving.