1 1/2 c. brown sugar
1/2 c. oil
1 egg
1 tsp. vanilla
1 c. buttermilk
1 1/2 c. diced rhubarb
1/2 c. chopped nuts
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

TOPPING:

1 tbsp. melted butter
1/2 c. sugar
1 tsp. cinnamon

Beat together the first 5 ingredients. Stir in the rhubarb and nuts. Add dry ingredients. Pour into muffin cups. Mix topping ingredients and put some on top of each muffin. Bake at 375 degrees for 15 to 18 minutes.