Recipes | Farm & Larder

Ingredients

• 2 cups fresh or frozen rhubarb, chopped into ½-inch pieces
• 2 cups fresh or frozen cherries, pitted
• 1 cup turbinado sugar
• 1 cup baker’s or granulated sugar
• 1 cup (2 sticks) unsalted butter, softened
• 1 teaspoon flour, for coating the pan
• 2 cups almond flour
• 3 eggs
• ½ teaspoon vanilla extract
• Juice of ½ orange
• Zest of 2 oranges
• ½ cup plus 1 tablespoon polenta
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 teaspoon ground cardamom
• 2 tablespoons almond slivers, for garnish