It really cannot get any easier. Right now there’s already a plenty of rhubarb growing and this cake is just so simple, quick and tasty. A perfect summer treat without cooking your ass off!
- 250 g vegan puff pastry (frozen)
- 4 bigger rhubarb sticks
- 2 tbsp brown sugar
- pinch of ground cinnamon
- 100 g almond slices
Put the frozen puff pastry to the regular freezer the night before so it can melt evenly. The next day peel the rhubarb sticks and cut into thin slices. Put the slices into the bowl and mix with brown sugar and cinnamon. Leave it to rest for 15 minutes. Cover the baking pan with a baking paper, roll out the puff pastry and put it on the paper. Drain the rhubarb slices (you can use the liquids to make a tasty and refreshing drink) and put the slices on the puff pastry. Cover the rhubarb slices with almond slices. If you want, you can turn the cake edges a little bit to the inside before baking. Bake the cake at 200 C until the edges are golden brown (about 20 minutes).