Rhubarb Cheesecake

¹¹ Therefore, knowing the fear of the Lord, we persuade men, but we are made manifest to God; and I hope that we are made manifest also in your consciences. ¹² We are not again commending ourselves to you but are giving you an occasion to be proud of us, so that you will have an answer for those who take pride in appearance and not in heart. ¹³ For if we are beside ourselves, it is for God; if we are of sound mind, it is for you. ¹⁴ For the love of Christ controls us, having concluded this, that one died for all, therefore all died; ¹⁵ and He died for all, so that they who live might no longer live for themselves, but for Him who died and rose again on their behalf. 2 Cor 5

Ingredients:

Crust

1/4 stick butter (2 oz.) softened
1/4 cup water
~1 cup whole wheat flour
1/2 tsp salt
1/4 cup sugar

Cheesecake

2 eggs
8 oz cream cheese softened
1 cup sugar
1 tsp vanilla

Rhubarb

2 cups fresh chopped Rhubarb 
1/2 cup sugar

Directions:

1. boil the rhubarb and sugar on medium heat for ~ 10 minutes or until cooked thoroughly
2. preheat the oven to 350 degrees F
3. use an egg beater to mix the crust ingredients and spread onto the bottom and sides of a large pie pan
4. use an egg beater to blend the cheesecake ingredients and pour over crust
5. spread the rhubarb over the cheesecake batter (some of it will sink)
6. bake uncovered for ~35 minutes