1 1/4 c. brown sugar
1/2 c. salad oil
1 egg
2 tsp. vanilla
1 c. buttermilk
1 1/2 c. diced rhubarb
1/2 c. chopped nuts
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

TOPPING:

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

Combine sugar, oil, egg and vanilla. Combine buttermilk, rhubarb and nuts and add to sugar mixture. Add dry ingredients to the rhubarb mixture. Fill 2 dozen muffin cups 2/3 full. Sprinkle each muffin with cinnamon topping. Bake at 400 degrees for 20 minutes.