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

TOPPING:

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

Combine sugar, oil, eggs, milk and vanilla in mixing bowl. Mix well. Sift flour, soda, and salt together. Stir into liquid mixture. Blend in nuts and rhubarb. Spoon into muffin tins and sprinkle with topping. Bake at 325 degrees for 25-30 minutes. Makes 24 or more big muffins.