1 1/4 c. brown sugar
1 egg
1/2 c. oil
2 tsp. vanilla
1 c. buttermilk or milk
2 c. diced rhubarb, fresh or frozen
1/2 c. chopped nuts
2 1/2 c. sifted flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. white sugar
2 tbsp. butter, melted
1/4 c. chopped nuts
1 1/4 tsp. cinnamon

Combine brown sugar, egg, oil, vanilla and buttermilk. Stir in rhubarb and nuts. In a separate bowl combine flour, baking soda, baking powder and salt. Stir dry ingredients into first mixture until blended. Pour batter into greased or lined muffin cups.

Mix white sugar, butter, nuts and cinnamon together and spoon over filled cups, press lightly. Bake at 400 degrees for 20 to 25 minutes. Yields: 18 to 24.