1 c. brown sugar
1 egg
1/4 c. oil
2 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk or yogurt
1 1/4 c. rhubarb, cut fine

TOPPING:

1 tbsp. butter
1/3 c. sugar
1 tsp. cinnamon
1/2 c. chopped walnuts

Cream brown sugar, oil and egg. Stir in dry ingredients, milk and rhubarb. Sprinkle on topping. Bake at 350 degrees for about 20 minutes. Makes 24 muffins.