3/4 c. brown sugar
1/2 c. oil
1 egg
1/2 c. buttermilk (or sour milk)
1 tsp. vanilla
1/2 tsp. salt
1 1/2 c. flour
1/2 tsp. baking soda
1 c. finely chopped rhubarb
1/2 c. nuts

TOPPING:

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

Combine sugar, oil, egg, buttermilk and vanilla. Mix well. Sift together flour, salt and soda. Add to sugar mixture. Fold in rhubarb and nuts. Put into greased muffin tins.

Combine 1/4 cup brown sugar, cinnamon and nuts. Sprinkle on top of rhubarb batter. Bake in 325 degree oven for 30 minutes. Makes 12 muffins.