Ingredients
1 1/4 cup brown sugar
2 1/2 cups flour
1/2 cup salad oil
1 t soda
1 egg
1 t baking powder
2 t vanilla
1/2 t salt
1 1/2 cups diced raw rhubarb
1 cup buttermilk1/2 cup shopped walnuts
Preparation
Combine brown sugar, salad oil, egg, vanilla, and buttermilk. Beat. Stir in rhubarb and nuts. Combine dry ingredients, stir into rhubarb mixture. Fill muffin tins 2/3 full, sprinkle topping on top of batter: 1 Tbsp melted butter 1/3 cup white sugar 1 t cinnamon Bake 400° for 20 to 25 minutes. I double topping for 9x13" pan.
