Preheat the oven to 400°F. Lightly oil or spray a 12-cup muffin tin or line it with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

In a large bowl, whisk together the yogurt, brown sugar, cane sugar, eggs, vegetable oil, milk, and vanilla.

In a medium bowl, toss the rhubarb with 1/2 teaspoon flour.

Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Fold in the rhubarb. Use a 1/3-cup measuring cup to evenly divide the batter among the muffin cups.

Bake for 15 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.