• In a small mixing bowl combine the cut rhubarb pieces and the 1/4 cup of Splenda and stir well.
• Set aside.
• Preheat an oven to 350 degrees F (175 degrees C)
• Grease and flour your 8 inch springform pan. ( use a small amount of butter and Carbalose four)
• In a large mixing bowl, cream the butter and add the eggs.
• Add the cream cheese and beat until mixed well.
• Add the half and half cream and vanilla extract and mix well.
• Add the sweetener and blend well.
• In a medium sized bowl, sift the Carbalose flour, Almond Flour, baking powder and salt.
• Slowly add the dry ingredients into the wet, in intervals, mixing with an electric mixer in between additions.(a couple of tablespoons at a time is good)
• Once the batter is well combined pour the batter into a greased and floured springform pan

Streusel Topping

• Mix all of the streusel topping ingredients in a small mixing bowl.
• set aside.
• Drain any liquid out of the rhubarb pieces.
• Spread the cut rhubarb pieces onto the top of the batter, spreading them evenly over the top of the cake.
• Spoon the crumble over the rhubarb, evenly over the top of the cake.
• Bake in a conventional oven (no convection fan) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.