1 c. brown sugar
1/2 c. cooking oil
1 egg
2 tsp. vanilla
1 c. buttermilk or sour milk
1 1/2 c. diced fresh rhubarb
1/2 c. chopped walnuts
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Cream brown sugar, oil, egg, vanilla and buttermilk. Stir in rhubarb and walnuts. Combine dry ingredients and add to creamed mixture, mixing well. Spoon batter into greased muffin tins.

TOPPING:

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

Mix together and spoon over muffins. Bake at 350 degrees for 20 minutes.