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Start by adding the rhubarb pieces to a bowl with the sugar, cornstarch and orange zest with a pinch of salt. Toss to combine.
To make frangipane: In a large bowl, whisk the butter for a minute or so until light and fluffy. Add in the sugar and whisk again, until it has creamed and it is lighter.
Slowly add in the yogurt, one tablespoon at a time, whisking in between to combine. Finally add the vanilla and almond extract and whisk again to quickly combine.
In a separate bowl, mix together the dry ingredients. Fold the dry ingredients into the creamed butter mixture using a spatula until all combined, taking care not to over mix.
Preheat the oven to 180°C/350°F.
Open and roll the pastry, place on baking tray (pre-lined, or you can use the baking paper from the pastry packet) and cut out a 12 inch circle. Roll the remaining pastry out and repeat.
Spread out the frangipane mix all over leaving about 5cm all round.
Drain the rhubarb and with a spotted spoon spread rhubarb over top of the frangipane.
Fold the pastry up around the edges over the rhubarb, overlapping as you go. Brush the milk over the exposed pastry, and finish with a sprinkle of demerara sugar.
Place in the oven for 45 minutes until the rhubarb in cooked and the pastry golden. Serve and enjoy with a scoop of your favourite plant-based ice cream!