1/4 c. packed brown sugar
1/2 c. oil
1 egg
2 tsp. vanilla
1 c. buttermilk
1 1/2 c. diced rhubarb
1/2 c. chopped nuts
2 1/2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1/3 c. sugar
1 tsp. cinnamon
1 tbsp. butter, melted

Combine brown sugar, oil, egg, vanilla and buttermilk in bowl and beat well. Using a spoon, stir in rhubarb and nuts. Combine flour, baking soda, baking powder and salt in a separate bowl and stir together. Stir dry ingredients into liquid mixture just until blended.

Spoon batter in 20 greased medium muffin cups filling 2/3 full. Combine sugar, cinnamon and melted butter. Sprinkle mixture over filled muffin cups and press lightly into batter. Bake in a 400 degree oven for 20 to 30 minutes. Makes 20 muffins.