1 1/4 c. brown sugar, firmly packed
1/2 c. salad oil
2 eggs
1 c. buttermilk
2 tbsp. vanilla
1 1/2 c. diced rhubarb
1/2 c. chopped nuts

Combine all ingredients except rhubarb and nuts. Mix well, then add rhubarb and nuts.

2 1/2 c. flour, unsifted
1 tbsp. baking soda
1 tsp. baking powder
1/2 tsp. salt

Stir into rhubarb mixture just until blended. Spoon into greased muffin tins, about 2/3 full. Then add topping.

TOPPING:

1 tbsp. melted butter
1/3 c. of sugar
1 tsp. cinnamon
Scatter over top and press lightly into batter.

Bake at 400 degrees for 20 to 25 minutes. Makes 20 to 24.