Rhubarb Cheesecake

This spring I’ve been trying to cut a lot of carbs out of my diet (more on that later, if you’re interested), and so after thinking about some new ways to use rhubarb, I hit on rhubarb cheesecake.  Pairing rhubarb with creamy custard is classic, and the almond crust plays a nice crunchy counterpoint to the creamy filling.  What I especially love about this recipe is that it’s so versatile for this time of year – the rhubarb cheesecake would be a beautiful addition to your Easter table, or, given that it’s gluten- and grain-free,  a great Passover treat.  I’ve provided both the low-sugar version (I used a sugar substitute) and the full-sugar versions below.

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