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

TOPPING:

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

Combine sugar, oil, egg, buttermilk and vanilla; mix well. Sift flour, salt and soda into oil mixture. Add rhubarb and nuts. Pour into greased muffin tins.

Combine topping ingredients and sprinkle on top of rhubarb batter. Bake 30 minutes at 350 degrees. Makes 12 muffins.