300-400 g rhubarb
200 g flour
120 g sugar
150 g vegan margarine
1 tbsp backing powder
3 tbsp soy flour
150 ml coconut milk
1/2 tsp salt
1 tbsp coconut
preheat the oven to 180 degrees C. grease backing pan with vegan margarine and dust with semolina.
sift together flour, backing powder, sugar, coconut and salt in a big bowl.
separately combine soy flour and some water (enough to obtain a creamy texture).
put a vegan margarine into a pot and simmer until it's completely melted.
pour the margarine, coconut milk and soy flour into the bowl with dry ingredients and mix together until it's blended and smooth.
spoon the mixture into the backing pan spreading evenly.
cut rhubarb stalks into 5 cm pieces and cut them along; place them on the top of the mixture.
bake for around 40 min - 1h (or until it starts brown).