Low FODMAP Rhubarb Cheesecake Tart

Name: Low FODMAP Rhubarb Cheesecake Tart
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: Low FODMAP Crostata & Tart Crust, (dough prepared and chilled); 1 ¼ pounds (570 g) trimmed rhubarb, (cut into 1/4-inch to ½-inch( 6 to 12 mm) thick slices (about 4 cups)); ½ cup (99 g) sugar; ¼ cup (36 g) all-purpose low FODMAP gluten-free flour, (such as Bob’s Red Mill 1 to 1 Gluten Free Baking Flour); ½ teaspoon grated lemon zest; 1, 8- ounce (225 g) container lactose-free cream cheese (such as Green Valley Creamery brand); 1/3 cup (65 g) sugar; 1 large egg; 1/8 teaspoon vanilla extract; ¼ cup (60 g) lactose-free sour cream; 1/2 cup (1 stick; 113 g) unsalted butter, (cut into pieces); 3/4 cup (65 g) sliced natural almonds; 3/4 cup (160 g) firmly packed light brown sugar; 3/4 cup (109 g) all-purpose low FODMAP gluten-free flour, (such as Bob’s Red Mill 1 to 1 Gluten Free baking Flour); 1 teaspoon ground cinnamon; Pinch salt