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For some, the beginning of spring is marked by budding crocuses and blooming daffodils. For me, it's all about the rhubarb. After a long winter of baking endless nut, citrus, and chocolate cream pies, the emergence of those leafy pink stalks from the ground is a harbinger of the coming bounty of spring and summer fruits. Some wait until strawberries are in season a few weeks later to start baking with rhubarb, but I use it as soon as humanly possible. Toasted almond frangipane is a lovely, creamy foil to the tartness of the rhubarb, and adds an extra layer of flavor without overwhelming the star ingredient.

• Cornmeal Crust for one double-crust 9-inch (23-cm) pie
• 2/3 cup (75 g) slivered almonds, toasted
• 1/3 cup (65 g) sugar
• 6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature
• 1 large egg
• 1 tablespoon unbleached all-purpose flour
• 1/4 teaspoon vanilla extract
• 3/4 cup (150 g) sugar
• 3 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings)
• Zest of 1 orange
• Egg wash or milk, for glaze
• Raw sugar, for garnish

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