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1
Make the filling Preheat the oven to 350.
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2
In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, vanilla and salt.
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3
Let stand at room temperature for 30 minutes, tossing occasionally.
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4
Make the topping Spread the almonds in a 9-inch pie plate and toast, stirring once, until golden and fragrant, about 7 minutes.
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5
Let cool completely.
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6
Make the topping In a food processor, pulse the almonds with the flour, baking soda and salt until the almonds are coarsely ground.
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7
In the bowl of a stand mixer fitted with the paddle, cream the butter with both sugars until fluffy, about 3 minutes.
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8
Scrape down the side of the bowl.
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9
Add the egg yolk and vanilla and beat at medium-high speed for 2 minutes.
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10
Scrape down the bowl again.
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11
Add the almond-flour mixture all at once and mix at low speed just until incorporated.
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12
Make the topping Pour the fruit into the pie plate.
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13
Dollop teaspoon-size clumps of the batter over the fruit.
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14
Bake until the topping is deeply browned and the juices bubbling up around it appear thickened, about 45 minutes.
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15
Let cool slightly; serve warm.
