• 1 ½ c   brown sugar                                       
• 1 tsp    baking powder
• ¼ c      salad oil                                              
• 1 tsp    soda
• 1         egg                                                     
• ½ tsp   salt
• 2 tsp    vanilla                                                 
• 1 c       buttermilk
• 1 ½ c   diced rhubarb                                     
• ½ c      walnuts or pecan pieces
• 2 ½ c   all purpose flour

Optional - 1 tsp grated orange rind and pinch nutmeg

Topping

• 1/3 c                brown or white sugar 
• 1 tbsp              melted butter
• 1 ½ tsp            cinnamon

Combine brown sugar, oil, egg, and vanilla.  Beat until well blended.  Stir in buttermilk, rhubarb and nuts (orange rind and nutmeg).   Combine flour, baking powder, soda and salt,  all at once and add to rhubarb mixture.  Fill greased muffin tins 2/3 full.  Combine sugar, cinnamon and butter and sprinkle over muffins, pressing gently into batter.

Bake at 400 F for 15-20 minutes.  Makes 24 muffins.