1 1/2 c. brown sugar, packed
1 c. oil (scant)
2 eggs
1 c. buttermilk
2 tsp. vanilla
3 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
3/4 c. chopped nuts
2 c. finely sliced rhubarb
1/4 c. poppy seeds (optional)

TOPPING:

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

Combine sugar, oil, eggs, milk and vanilla. Mix well. Sift flour, soda and salt together. Stir into liquid mixture. Blend in nuts and rhubarb. Spoon into muffin tins and sprinkle with the topping. Bake at 350 degrees for 25 to 30 minutes. Makes 24 or more large muffins.