1 3/4 c. brown sugar
1/2 c. oil
1 egg
2 tsp. vanilla
1/2 c. chopped nuts
1/3 c. sour cream
2/3 c. sour milk
1 1/2 c. chopped rhubarb
2 1/2 c. flour
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda

(Or 1 cup buttermilk or yogurt).

TOPPING:

1/3 c. sugar
1 1/2 tsp. cinnamon
1 tbsp. melted butter

Combine brown sugar, oil, egg and vanilla. Beat well. Stir in nuts, buttermilk (or alternatives) and rhubarb. Add dry ingredients all at once and stir just until moistened. Fill muffin pan (makes 24 small or 12 large). Mix together topping ingredients and sprinkle on top. Bake at 400 degrees for 20 minutes.