1. Add the cantuccini/biscotti and sugar (or xylitol) to a food processor or mixer and mix until you get fine crumbs. Add the melted butter and mix to combine. Take about 1-2 tbsp. of the crumbs and set them aside. Transfer the remaining crumbs to an 8-inch (20cm) round baking tin with a loose bottom* and press them down to create an even layer. Place in the fridge until needed again.

2. Preheat the oven to 180°F (350°F) fan-forced. Line a baking sheet with baking parchment or a silicone baking mat* and set aside.

3. For the streusels, add flour, sugar, and butter to a bowl and rub between your fingers until you get different-sized streusels. Distribute the streusels evenly on the prepared baking sheet, sprinkle the cookie crumbs (you kept on the side) all over the streusels and bake for about 11-14 minutes. Take out of the oven and let cool down completely. Store in an airtight container until needed.

4. While the streusels are in the oven, prepare the rhubarb. Wash and clean the rhubarb. Cut it into 3 cm pieces – if the stalks are thick, I recommend cutting them lengthwise in half first. Add the rhubarb, sugar, ground ginger, and water to a small saucepan and heat up. While stirring often, let the rhubarb cook over medium heat for about 5-7 minutes. You want the rhubarb to soften and hold some shape, without becoming completely mushy. Remove from the stove and let cool down completely.

5. Add the gelatin leaves to a small bowl with cold water and let them soak in the water for about 5-7 minutes. Add the cream cheese, sugar, and vanilla extract to a large bowl and mix to combine. Next, add the cooled rhubarb and fold in.

6. Gently squeeze the gelatin leaves to remove some soaked-up water, place them in a small saucepan and gently heat them up until completely melted. Remove from heat and add about 2-3 tablespoons of the cream cheese mixture and mix well. Return this mixture to the large bowl and stir in. Next, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Transfer to the prepared baking tin and smooth out the top. Place the cake in the fridge for at least 4-5 hours or overnight.

7. Carefully remove the cake from the mold and place it on a serving plate. Sprinkle with the baked streusels and serve.