Preheat oven to 350 degrees.
Using a medium bowl, whip the eggs. Add the canola oil, buttermilk, yogurt, and vanilla.
Using another medium bowl, combine the white whole-wheat flour, cinnamon, salt, and baking soda. Add to wet ingredients and mix until just combined.
Chop rhubarb and strawberries and stir into the batter.
Using two jumbo muffin tins, line 8 cups with jumbo liners, and add batter. Fill to almost the top of liners.
Bake for approximately 22-25 minutes, or until a toothpick comes out clean when inserted into the middle.
Remove muffins to cooling racks.
These muffins stay fresh in airtight containers for up to four days. They also freeze well.