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

TOPPING:

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

Combine sugar, oil, egg, buttermilk and vanilla in a mixing bowl. Sift flour, soda, salt and cinnamon together and stir into liquid mixture. Blend in nuts and rhubarb.

Spoon into greased muffin pans, filling cups about 2/3 full. Sprinkle with topping. Bake at 325 degrees for 25 to 30 minutes. Makes about 12 muffins.

This can also be baked in a 9x5 inch loaf pan. Bake at 325 for about 45 minutes.