1 1/4 c. brown sugar, packed
1 egg
1 c. buttermilk
1/2 c. nuts
1 tsp. baking soda
1/2 tsp. salt
1/2 c. oil
1 tsp. vanilla
1 1/2 c. rhubarb, diced
2 1/2 c. flour
1/2 c. chopped nuts

TOPPING:

1/3 c. sugar
1 tsp. cinnamon
1 tbsp. melted butter

In large mixing bowl, beat together brown sugar, oil, egg, vanilla and buttermilk (can use powdered buttermilk). Add rhubarb and nuts. In a separate bowl, sift together flour, soda, powder and salt. Add to ingredients in mixing bowl. Fill greased muffin tins 2/3 full. Combine ingredients for topping in small bowl. Sprinkle topping on each muffin.

Bake at 350 degrees for 20 minutes. Makes about 20 muffins. May substitute 2 cups mincemeat or apples for rhubarb or add 1/2 cup oat bran, 1/2 cup whole wheat flour and 1/2 cup All Bran soaked in buttermilk until soft. If you do this, omit part of the flour.