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

TOPPING:

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

Mix thoroughly. Put in muffin pans 2/3 full. Add topping. Bake at 325 degrees for 25 to 30 minutes.

Makes 1 dozen.