Rhubarb Vegan

Mix the water and softened butter nicely with a whisk in a separate container, and pour over the flour. Knead into a dough (mixer) and roll out finely on baking paper Place on the baking tray with baking paper, prick with a fork and chill for 30 minutes (refrigerator) Sprinkle one tablespoon of cane sugar by hand over the entire cake batter Sprinkle chopped almonds as desired Cut peeled and washed rhubarb stalks into 1.5 cm thick slices Arrange the rhubarb slices in a circle Whisk the soy cream and vanilla sugar together and pour over the rhubarb drop by drop.

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