1 1/4 c. brown sugar, packed
1/2 c. oil
1 egg
2 tsp. vanilla
1 c. buttermilk
1/2 c. chopped walnuts (optional)
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 1/2 to 2 c. finely diced rhubarb

In bowl, beat brown sugar, oil, egg and vanilla until well blended. Stir in the buttermilk. In separate bowl, combine flour, baking powder, baking soda and salt. Add rhubarb and nuts to flour mixture. Mix until pieces are well coated. Add dry mix all at once to wet mixture. Stir just until moistened. Fill greased muffin pans 2/3 full.

TOPPING:

1/2 c. sugar
1 1/2 tsp. cinnamon
1 tbsp. butter, melted

Combine. Sprinkle over muffins, pressing gently into batter. Bake at 400 degrees for 15 to 20 minutes or until muffins test done. Makes 2 dozen.

TOPPING VARIATION: Try omitting the melted butter or after baking, dip tops in melted butter and then cinnamon-sugar mixture.

Dorothy Darrow