The traditional pairing of apple and rhubarb is covered in ground almonds, baked into a pie and served with a dollop of mascarpone cream.


  • For the Mascarpone Cream

  • 250g/9oz mascarpone cheese

  • 4 tbsp honey

  • For the Pie

  • 700g/1lb 9oz rhubarb, cut into 3cm/1¼in cubes

  • 700g/1lb 9oz Cox's apples, peeled, cored and sliced

  • 100g/3½oz soft brown sugar

  • 3 free-range eggs

  • 200g/7oz caster sugar

  • 200g/7oz butter, softened

  • 200g/7oz ground almonds

  • sliced almonds, to garnish


  • 1.

    For the mascarpone cream, mix the mascarpone and honey together and place in the fridge ready to use.

  • 2.

    For the torta, preheat the oven to 180C/350F/Gas 4.

  • 3.

    Place the rhubarb and apples into a large saucepan along with the brown sugar.

  • 4.

    Place on a low heat and cook until soft.

  • 5.

    Place the eggs and caster sugar into a bowl and beat until fluffy.

  • 6.

    Beat in the butter and ground almonds to form a smooth paste.

  • 7.

    Place the rhubarb and apples in a baking dish approx. 25cm/10in wide and 8cm/4in high and spread the almond mixture on top.

  • 8.

    Decorate the top with the sliced almonds and place in the oven for about 40 minutes until golden brown.

  • 9.

    Serve hot with a dollop of the mascarpone cream.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 925kj
  • Fat Total 60g
  • Saturated Fat 27g
  • Protein 14g
  • Carbohydrate 91g
  • Sugar 77g
  • Sodium 198mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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