Rinse and trim the rhubarb, then cut into 1–2 inch pieces.

Place rhubarb, sugar, lemon zest, and lemon juice into a medium saucepan.

Cover and cook over medium-low heat for about 5 minutes, or until it begins to bubble.

Remove the lid and continue to cook, stirring every few minutes, until it becomes thick and jam-like.

Transfer to a shallow bowl and let cool to room temperature. Use the same day or refrigerate until needed.

Preheat oven to 350°F (175°C). Grease and jumbo muffin or mini cheesecake pan.

Wisk the eggs and granulated sugar, brown sugar until light and fluffy (ribbon texture)

Add the labneh (or greek yogurt), vanilla bourbon paste, and butter.

Sift in the flour, baking powder, baking soda, cinnamon, and salt. Stir until just combined. Do not overmix.

Pour the batter into the prepared pan.

Evenly spoon the cooled rhubarb compote over the top of the batter.

Add the Streusel over the top.

In a medium bowl, rub the cold butter into the flour using your fingertips until crumbly.

Add the brown sugar, almond meal, cinnamon, and salt. Mix until the crumbs begin to hold together when squeezed.

Store in the freezer until ready to use. Extra streusel can be frozen for later.

Sprinkle the cold streusel generously over the compote.

Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for at least 1 hour before removing.

Dust with powdered sugar before serving, if desired.