1 c. sour cream
1/2 c. vegetable oil
2 eggs
2 2/3 c. flour
1 1/3 c. brown sugar
1 tsp. baking soda
1/2 tsp. salt
3 c. chopped rhubarb

TOPPING:

1/2 c. brown sugar
1/3 c. flour
1 tsp. cinnamon
1/4 c. melted butter
1/4 c. finely chopped nuts (opt.)

Blend together sour cream, oil and eggs. Mix dry ingredients with rhubarb. Mix with other ingredients. Stir to moisten. Grease muffin pans. Fill with batter.

TOPPING: Blend ingredients for topping and sprinkle over batter. Bake at 350 degrees for 25 minutes. Makes 2 dozen muffins.