2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 1/4 c. brown sugar
1/2 c. salad oil
1 egg
2 tsp. vanilla or maple flavoring
1 c. buttermilk
1 1/2 c. diced rhubarb
1/2 c. chopped walnuts
1 tbsp. butter, melted
1/3 c. sugar
1 tsp. cinnamon

In small bowl combine flour, baking soda, baking powder and salt; set aside. In large bowl combine brown sugar, oil, egg, vanilla and buttermilk. Beat well. stir in rhubarb and nuts. Stir in dry ingredients until well blended. Spoon batter into about 20 greased muffin cups. Combine butter, sugar and cinnamon; sprinkle over batter, pressing lightly. Bake at 400 degrees for 20 to 25 minutes. Makes about 20 muffins.