1 1/4 c. brown sugar
1/2 c. oil
2 tsp. vanilla
1 egg
1 c. buttermilk
2 1/2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 1/2 c. rhubarb, sliced

Topping:

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

Cream sugar, oil, vanilla and egg. Add buttermilk and beat well. Sift together dry ingredients and add to buttermilk mixture. Add rhubarb and blend by hand. Grease muffin tins and pour batter into tins. Blend topping ingredients together with fork. Top each muffin with a small amount of topping before baking.

Bake at 350°F for 20 minutes.