3/4 c. brown sugar
1/3 c. oil
1/2 tsp. salt
1 egg
1/2 tsp. baking soda
1 tsp. vanilla
1/2 c. buttermilk or sour milk
1 1/2 c. flour
1/2 c. nuts, chopped
1 c. finely chopped rhubarb or other fruit (berries)

TOPPING:

1/4 c. brown sugar
1/2 tsp. cinnamon
1/4 c. finely chopped nuts (optional)

Combine sugar, oil, egg, buttermilk and vanilla in mixing bowl. Sift flour, baking soda and salt together. Stir into liquid mixture. Blend in nuts and rhubarb. Spoon into greased muffin pans, filling about 2/3 full. Sprinkle with topping. Bake at 325 degrees for 25 to 30 minutes. Makes 12 muffins. May also be baked in 9 x 5 inch loaf pan at 325 degrees for 45 minutes or until toothpick comes out clean.