Heat the almond milk lukewarm and dissolve yeast and sugar in it. Melt the vegetable margarine. Remove the seeds from the cardamom pods, grind and mix them with salt under the two types of flour. Add melted margarine, eggs, yogurt and yeast mixture to the flour and knead for at least 10 minutes to a smooth dough. If it is too sticky, add a bit more flour; if it is too dry, add a bit of almond milk. Let the dough rise overnight in the refrigerator in a bowl covered with plastic wrap. Impatient persons double the amount of yeast and let the covered dough rise for 1 hour at a warm place.
For the filling, peel the rhubarb if necessary and cut into small pieces. If you like, set aside a few rhubarb pieces for decoration. Scratch out the pulp of the vanilla bean and boil both together with honey and rhubarb in a pot. Simmer the rhubarb until tender (5-10 minutes). Strain the mass through a sieve and collect the juice for the syrup.
Roll out the dough rectangularly on a floured work space to a thick of 1cm and spread with rhubarb compote. Leave a margin at the upper edge of about 5cm and brush with water. Roll up the rectangle on the long side and cut with a sharp knife into 10 equal pieces. Place the buns on a baking sheet or baking pan with room to rise and sprinkle with the set aside rhubarb pieces. Cover the baking pan and let the buns rest again for another 30 minutes.
Preheat the oven to 180 °C. Bake the rhubarb buns at the middle rack for about 25 minutes, until lightly browned. Bring the drained rhubarb juice to a boil and reduce in 10 minutes to a quarter. Sprinkle the buns with this syrup as soon as they are out of the oven. Fresh and still warm the rhubarb buns tastes best.

For 10 Servings

FOR THE DOUG

125 ml almond milk

150 g yogurt

1/2 cube (21g) fresh yeast

1 tbsp coconut sugar

70 g vegetable margarine

4 pods green cardamom

1 tsp salt

250 g wholemeal spelt flour

450 g spelt flour

2 organic eggs (size M)

FOR THE FILLING

600 g rhubarb

1 vanilla bean

250 g organic honey