3/4 c. brown sugar, packed
1/2 c. buttermilk or sour milk
1/3 c. vegetable oil
1 egg, beaten
1 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. dried rhubarb
1/2 c. nuts, chopped

TOPPING:

1/4 c. brown sugar, packed
1/4 c. nuts, chopped
1/2 tsp. ground cinnamon

Combine sugar, buttermilk, oil, egg and vanilla. Mix. Set aside. Combine flour, soda, and salt and add to egg mixture. Stir just until combined. Add rhubarb. Spoon batter into 12 greased muffin tins. Mix topping ingredients and sprinkle over muffins. Bake at 370 degrees for 20 minutes or until they test done.