3/4 c. brown sugar
1/2 c. oil
1 egg
1 c. buttermilk
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. salt
1/2 tsp. baking soda
1 c. finely chopped rhubarb
1/2 c. nuts

TOPPING:

1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 c. chopped nuts

Combine sugar, egg, oil, vanilla and buttermilk. Mix well. Add dry ingredients. Fold in rhubarb and nuts. Combine topping and sprinkle on top. Bake at 350 degrees for 25 to 30 minutes. Makes 12 muffins.