| | Directions | | 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° for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack. Yield: about 10-15 muffins |
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| Ingredients | | - |  | 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 rhubarb |
| - | | 1/2 cup chopped walnuts |
| - | | Topping |
| - | | 1/4 cup packed brown sugar |
| - | | 1/4 cup chopped walnuts |
| - | | 1/2 teaspoon ground cinnamon |
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