2 c. fresh or frozen rhubarb
2 tbsp. regular sugar
1 tsp. salt
3 tsp. baking powder
2 1/2 c. flour
2/3 c. sugar
1/4 c. oil
1 c. milk
1/2 tsp. vanilla
1 beaten egg

Finely chop the rhubarb then toss with 2 tablespoons sugar. In large bowl combine salt, baking powder, flour and 2/3 cup sugar. In a small bowl stir together oil, milk, vanilla and beaten egg. Add wet ingredients all at once to large bowl stirring gently until just moistened. Carefully and lightly fold in rhubarb. Spoon batter into greased muffin tin cups filling 2/3 full. Bake at 400 degrees for 20 to 25 minutes. Sprinkle with powdered sugar when out of oven (optional). Chopped nuts may also be added to the batter or sprinkled atop muffins before baking (optional). Makes 12 to 18.