- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 egg, lightly beaten
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup diced fresh or frozen rhubarb
- 1/2 cup chopped walnuts
- TOPPING:
- 1/4 cup packed brown sugar
- 1/2 cup chopped walnuts
- 1/2 teaspoon ground cinnamon
- In a large bowl, combine flour, brown sugar, baking soda and salt. Combine oil, egg, buttermilk and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375 degrees F for 20-25 minute or until muffins test done. Cool 10 minutes before removing to a wire rack.