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
1/4 tsp. salt
1/4 c. sugar
3/4 tsp. ground cinnamon
1/2 tsp. baking powder

In a large bowl, combine brown sugar, 4 tablespoons of the melted butter, egg, vanilla, and buttermilk. 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 tablespoon of melted butter, along with the granulated sugar and the cinnamon in a small bowl. Sprinkle the mixture over the tops of the muffins and press lightly into batter with fingers.

Bake at 400 degrees for about 20 minutes or until the muffins spring back when touched lightly with a finger. Serve warm. Makes 10 to 12 muffins.