Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 1¼ cup | Brown sugar |
| ½ cup | Oil |
| 1 \N | Egg |
| 2 teaspoons | Vanilla |
| 1 cup | Buttermilk |
| 1½ cup | Rhubarb-diced |
| ½ cup | Nuts-chopped |
| 2½ cup | Flour |
| 1 teaspoon | Soda |
| 1 teaspoon | Baking powder |
| ½ teaspoon | Salt TOPPING |
| 1 tablespoon | Oleo-melted |
| ⅓ cup | Sugar |
| 1 teaspoon | Cinnamon |
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers ⅔ full. Combine topping ingredients and scatter over tops. Bake at 400' for 20-25 mins