Combine the cake mix with all the ingredients up to and including the butter, then beat until smooth for approx. 3 mins. using the whisk on a hand mixer.
Whip the Mascarpone with the milk and icing sugar until just barely stiff, then cover and chill.
Cook the rhubarb with the icing sugar and vanilla paste in a pan for approx. 3 mins. until just tender, then set aside to cool.
Preheat the oven to 60 °C and warm a platter. Toast the sliced almonds in a non-stick pan, without any oil, until light brown. Heat a little clarified butter in the same pan. Pour enough batter into the pan to make a pancake approx. 12 cm in diameter. Reduce the heat. When the underside is cooked and does not stick to the pan, turn the pancake, finish cooking, cover and keep warm. Repeat the process until all the batter has been used. Divide the Mascarpone mixture and the rhubarb over the pancakes, sprinkle with the sliced almonds and dust with icing sugar.