1 1/2 cups flour
3/4 cup brown sugar, packed
1/2 tsp baking soda
1/2 tsp salt
1/3 cup vegetable oil
1 egg, lightly beaten
1/3 cup buttermilk
1 tsp vanilla
1 cup diced, fresh or frozen rhubarb
1/2 cup chopped walnuts

Topping:

1/4 cup brown sugar, packed
1/4 cup chopped walnuts
1/2 tsp cinnamon

In a large bowl, combine flour, brown sugar, soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups 2/3 full. Combine topping ingredients; sprinkle over muffins.

Bake at 375°F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Yield about 10 muffins.