1 1/2 c. brown sugar
2/3 c. liquid shortening (oil)
1 egg
1 c. sour cream
1 tsp. each salt, soda, cinnamon and vanilla
2 1/2 c. flour
1 1/2 c. rhubarb, cut sm.
1/2 c. chopped nuts

Mix in order given. Batter will be thin. Pour in muffin tins 3/4 full. Sprinkle each muffin with a topping of:

1/2 c. sugar
1 tbsp. butter
1 tbsp. cinnamon

Mix this together. Bake at 325 degree oven for 25 minutes. This makes 24 muffins.