1/4 c. brown sugar
1/4 c. chopped nuts
1/2 tsp. cinnamon
1 tbsp. flour
1 tbsp. butter

Muffin Batter:
2 c. cut up rhubarb (1/2 lb.)
1 c. brown sugar, divided
1/2 c. butter, melted
1/4 c. milk
1 egg
2 c. flour
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon

Heat oven to 425 degrees. Combine streusel ingredients with a fork and set aside. In small sauce pan, simmer rhubarb until tender (about 10 minutes). Add 1/2 cup brown sugar and butter. Cool slightly. Add milk and egg. Blend well. In another bowl, mix flour, 1/2 cup brown sugar, baking powder, soda, salt, and cinnamon. Add rhubarb mixture to dry ingredients and blend until just moistened. Fill greased muffin cups 1/3 full with batter. Sprinkle with 1/2 the streusel topping. Repeat with remaining batter and streusel. Bake for 15 to 20 minutes.