1/2 c. plus 2 tbsp. brown sugar, packed
5 tbsp. melted butter
1 egg
1 tsp. vanilla
1/2 c. buttermilk
3/4 c. diced rhubarb
1/2 c. coarsely chopped walnuts
1 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 c. granulated sugar
3/4 tsp. ground cinnamon

Combine brown sugar, 1/4 cup melted butter, egg, vanilla and buttermilk in large bowl. Beat to blend. Stir in rhubarb and nuts.

Combine flour, baking soda, baking powder and salt in separate bowl. Stir into rhubarb mixture just until dry ingredients are moistened. Spoon batter into greased muffin cups, filling about 2/3 full. Set aside.

Combine remaining 1 tablespoon melted butter, granulated sugar and cinnamon in small bowl. Sprinkle mixture over tops of muffins and press lightly into batter with fingers. Bake at 400 degrees for about 20 minutes or until muffins spring back when touched lightly with finger. Serve warm. Yield 10-12 muffins.