I saw a few versions of rhubarb cake and decided to try and "veganize" it. Challenging when most cakes of this sort use several eggs, but with the use of applesauce, sour cream and an increase in baking powder, it was a success! This decadent dessert features a sweet rhubarb topping, a moist, light cake and a crunchy crust. Serve with your favorite dairy-free vanilla ice cream. Yum!