Ingredients
Topping
2/3 C sugar
4 T melted butter
2 teaspoon cinnamon
1¼ C chopped nuts (pecans)
Muffins
1¼ C. Brown sugar
1 C. Buttermilk
½ C. vegetable oil
2 t. Vanilla
1 Egg
2 ½ Flour
1 teaspoon each:
Baking powder and Baking soda
½ t. Salt
2 C. diced fresh or frozen rhubarb
Preparation
Heat oven to 400 degrees.
For topping, combine sugar, butter, nuts and cinnamon in small bowl; set aside.
For muffins beat brown sugar, buttermilk, oil, vanilla, and egg in a medium bowl; set aside. Combine flour, baking soda, baking powder and salt in medium bowl. Add rhubarb; toss to coat. Add buttermilk mixture to dry ingredients; mix until just moistened.
Scoop batter into line muffin tines. Top each muffin with 1 teaspoon of topping mixture.
Bake until lightly browned and muffins spring back when touched. 20-25 minutes. Cool on wire rack
