1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 c. chopped pecans
1 1/2 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
3/4 c. brown sugar
1/2 c. buttermilk
1/3 c. oil
1 egg, slightly beaten
1 tsp. vanilla
1 c. finely cut rhubarb
1/2 c. chopped pecans
36 nut cups (or mini-muffin tins)

In small bowl combine first 3 ingredients and set aside. In medium bowl combine flour, soda, salt, and cinnamon. Beat brown sugar, buttermilk, oil, egg and vanilla; stir into dry ingredients until almost blended.

Gently fold in rhubarb and pecans. Fill nut cups 2/3 full of batter; sprinkle with 1/2 teaspoon reserved pecan mixture. Place filled cups slightly apart on baking sheet. Bake at 325 degrees for 18-19 minutes.