Chop rhubarb ¼” thick and sprinkle with granulated sugar. Put aside.
In KitchenAid, beat eggs and brown sugar until sugar dissolves. Slowly add oil and continue beating, then vanilla sugar and salt.
Combine remaining dry ingredients in a separate bowl.
Using a wooden spoon, add and combine the dry ingredients and yogurt to egg mixture alternating.
Lastly add rhubarb and mix just until combined.
Optional add chopped almonds or walnuts.
Add to greased muffin tray.
Bake at 375F for 20 minutes. Check time.