1 1/4 c. firmly packed brown sugar
1/2 c. vegetable oil
1 egg
2 tsp. vanilla
1 c. buttermilk
1 1/2 c. finely diced rhubarb
1/2 c. chopped pecans
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

TOPPING:

1/3 c. sugar
1 tsp. cinnamon
1 tbsp. butter, melted

Line 20 medium muffin tins with paper liners. Preheat oven to 400 degrees.

In mixer bowl, combine sugar, oil, egg, vanilla and buttermilk. Stir in rhubarb and nuts.

In separate bowl, combine dry ingredients; stir into rhubarb mixture just until blended. (Don't over beat.) Spoon into muffin cups, filling about 2/3 full.

Combine ingredients for topping; sprinkle over batter and press in lightly. Bake until done, about 20 to 25 minutes. Light, airy, and delicious! 20 muffins.