1 1/2 c. brown sugar
1 egg
1 tsp. vanilla
2 1/2 c. flour
1/2 c. chopped nuts
1 tsp. baking soda
2/3 c. salad oil
1 tsp. salt (optional)
1 c. sour cream
1 1/2 c. diced rhubarb

Beat together sugar, oil and egg. Add vanilla and salt - mix well. Mix baking soda with sour cream and add to above. Add flour, rhubarb, and nuts. Pour into greased muffin tins. Yield: 20 muffins.

TOPPING:

1/2 c. sugar
1 tsp. butter

Mix together with fork the sugar and butter for topping. Sprinkle on top of muffins. Bake at 350 degrees for 45 minutes.