Rhubarb-Ginger Cupcakes

1 large stalk rhubarb, ends trimmed
1 nub of fresh ginger, about thumb-size
1-1/2 teaspoons egg replacer
2 tablespoons water
1-1/2 cups soy milk
1/4 cup water
1/2 cup EarthBalance butter, softened
1-1/2 cups evaporated cane juice sugar
1/2 teaspoon vanilla extract
1 tablespoon rum
1/4 cup water
2-1/2 cups flour
2-1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees. Line muffin tins with cupcake liners. Mince the rhubarb. Peel and mince the ginger. In a small bowl, whip together the egg replacer and 2 tablespooons water. Add the soy milk and 1/4 cup water. In a mixing bowl, cream the butter and sugar. Add the vanilla extract, rum and 1/4 cup water; mix to blend. In another bowl, stir together flour, baking powder and salt. Add the soy milk mixture and the flour mixture to the butter/sugar mixture. Beat until combined. Fill muffin cups with batter (I got about 15 cakes) and bake for 20 to 30 minutes. Remove from oven to wire rack to cool before frosting.