1 3/4 c. brown sugar, firmly packed
1/2 c. salad oil
1 egg
1 c. buttermilk
1 1/2 c. rhubarb, diced
1/2 c. walnuts
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt (optional)
1 tsp. vanilla

In large bowl, combine sugar, oil, egg, vanilla and buttermilk. Beat well. Stir in rhubarb and nuts. In separate bowl, stir flour, soda, baking powder and salt. Stir in rhubarb mixture. Spoon into muffin cups. Grease if not using paper cups. Sprinkle topping over each one before baking.

TOPPING:

Cinnamon
S ugar

Bake at 350 degrees 20 minutes. Makes 24.