In a medium pot, combine 2 cups of sugar and 2 cups of water. Bring to a boil over medium heat, stirring until dissolved. Boil for 5 minutes until thickened and pour into a greased 9x13 dish.

In a large bowl, sift 3 cups of flour, 2 tablespoons of baking powder, 1 teaspoon of salt, and 1 cup of sugar. Add 1 cup of shortening and 1 cup of soy milk, mixing gently until just combined.

Turn the dough onto a floured surface and knead gently for 1-2 minutes until smooth. Roll into a 12-inch square, about 1/3 inch thick.

Brush the rolled-out dough with 1/2 cup of melted butter. Sprinkle 3 cups of chopped rhubarb evenly over the dough. Roll it up tightly from one edge to make a jelly roll.

Cut the rolled dough into 1.5-inch slices and place cut side up in the dish with syrup, keeping them spaced apart.

Preheat the oven to 400°F. Bake for about 40 minutes until golden brown and bubbly, basting with syrup after 10 minutes.

Remove from the oven and let cool for 5 minutes in the syrup. Serve warm with extra syrup.