For the mascarpone cream, mix the mascarpone and honey together and place in the fridge ready to use.
For the torta, preheat the oven to 180C/350F/Gas 4.
Place the rhubarb and apples into a large saucepan along with the brown sugar.
Place on a low heat and cook until soft.
Place the eggs and caster sugar into a bowl and beat until fluffy.
Beat in the butter and ground almonds to form a smooth paste.
Place the rhubarb and apples in a baking dish approx. 25cm/10in wide and 8cm/4in high and spread the almond mixture on top.
Decorate the top with the sliced almonds and place in the oven for about 40 minutes until golden brown.
Serve hot with a dollop of the mascarpone cream.
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