3/4 lb. rhubarb, tops removed
2 1/2 c. unsifted all purpose flour
1/2 c. chopped walnuts or pecans
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ground nutmeg
1 c. firmly packed light brown sugar
1 1/4 c. buttermilk
1/2 c. vegetable oil
1 lg. egg
2 tsp. vanilla extract

Can substitute 1 1/2 cup oats, 1 cup white flour, and 1/2 cup wheat flour.

1. Heat oven to 375 degrees. Grease 18 2 1/2 inch muffin pan cups. Trim off ends and any remaining leaves from rhubarb; wash stalks carefully; coarsely chop.

2. In large bowl, mix flour, nuts, baking powder, baking soda, salt, and nutmeg.

3. In small bowl, beat brown sugar, buttermilk, oil, egg, and vanilla. Stir into flour mixture just until moistened (batter will be lumpy). Fold rhubarb into butter. Spoon batter into greased muffin cups.

4. Bake muffins 18-20 minutes or until cake tester inserted in center comes out clean. Cool in pans 5 minutes. Serve immediately. Store extras in airtight container and reheat before serving.