1 1/2 c. sugar
2/3 c. vegetable oil
1 c. sour milk
1 egg
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
2 c. rhubarb, cut up
butter
Sugar and cinnamon

Mix all ingredients well. Add cut up rhubarb; mix well. Line muffin cups with cupcake papers. Pour batter into cups, filling about 1/2 to 2/3 full.

Top each with 1/2 teaspoon butter. Spoon 1/2 teaspoon sugar- cinnamon mixture on each cupcake.

Bake 25 minutes at 325 degrees or until set and done. (May need to be baked 10 minutes longer.)