In a food processor, pulse together all-purpose and wheat flour, sugar, and a pinch of salt until combined. Add the cold, cubed butter, processing until the mixture resembles coarse breadcrumbs. In a separate bowl, whisk the egg yolk with milk, then drizzle into the flour mixture, pulsing until it forms a dough. Shape the dough into a disc, wrap in plastic, and chill in the refrigerator for at least 1 hour.

Preheat your oven to 350°F (175°C) while you prepare the rhubarb compote. In a baking dish, toss the chopped rhubarb with sugar, vanilla paste, cardamom, and ginger, ensuring even coating. Cover the dish with foil and bake for 20 minutes. After stirring, continue baking uncovered for another 10-15 minutes until the rhubarb is tender but still holds its shape. Let it cool completely.

Once the dough is chilled, preheat the oven to 375°F (190°C). Roll out the dough on a floured surface to fit a 9-inch pie pan. Carefully transfer it into the pan, trimming any excess. Line it with parchment paper, fill with pie weights or dried beans, and bake for 10-12 minutes. Remove the weights, then bake for an additional 3-5 minutes until the crust is lightly golden. Allow it to cool before filling.

In a blender, combine sugar, yogurt, eggs, lemon zest, and lemon juice. Blend until smooth and creamy, ensuring all ingredients are well incorporated. Spread the cooled rhubarb compote evenly in the baked crust, carefully pouring the lemon mixture over the top.

Bake your pie in the preheated oven at 375°F (190°C) for 20-25 minutes. The edges of the filling should be set, while the center remains slightly jiggly. Allow it to cool at room temperature for 2-3 hours, then refrigerate for several hours before serving.

Slice the chilled pie and top each slice with whipped cream and fresh berries for a refreshing treat.