1 1/2 c. sugar
1 egg
1 tsp. salt
1 tsp. vanilla
1 1/2 c. rhubarb
2/3 c. oil
1 c. buttermilk
1 tsp. baking soda
2 1/2 c. flour
1/2 tsp. cinnamon

TOPPING:

1/2 c. sugar
1 tsp. cinnamon
1 tbsp. butter
Nuts (optional)

Mix all ingredients. If using frozen rhubarb, drain it well. Sprinkle topping on top of each muffin. Bake at 350 degrees 25 minutes.