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Rhubarb-Peach Shortcake

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1 cup all-purpose flour

1 cup cake flour

1 Tbs. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 1/2 Tbs. cold unsalted butter, cut into small pieces

2 1/2 Tbs. cold cream cheese, cut into small pieces

3/4 cup buttermilk

1 large egg white, lightly beaten

1 tsp. granulated sugar

3/4 lb. (3 cups) rhubarb, trimmed and cut into 1/2-inch-long pieces

1/2 cup granulated sugar

1 Tbs. fresh lemon juice

2 ripe peaches

1/4 cup whipping cream

1 cup nonfat vanilla yogurt

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