145grams(⅓lb)fresh rhubarbsliced into 27 thin logs of about 2–3"
Preheat the oven to 350ºF. Grease and flour a 9-cavity mini loaf pan (like this one from Wilton on Amazon).
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and the salt. Set aside
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter with the granulated sugar for 2 minutes. Add the eggs one at a time, beating between each addition and scraping down the sides of the bowl with a spatula as needed.
Add the honey, the vanilla, and the zest, and beat it all in well.
Add half the dry mixture to the mixer bowl and stir it in on low. Scrape down the sides of the bowl, then add the labneh, mix again, then add the rest of the dry ingredients.
Divide the mixture between the greased & floured cavities, smoothing each with a mini offset spatula (like my fave Ateco spatula on Amazon) or the back of a spoon. Top each with 3 strips of rhubarb.
Bake until a skewer inserted into the center of the cakes comes out clean and the edges of the cakes are golden. This takes about 20 minutes or so.
Let the cakes cool at least 10 minutes before unmolding them carefully with the help of an offset spatula.