Topping;
¼ cup packed brown sugar
½ cup chopped Walnuts (or Pecans)
½ tsp cinnamon
Directions
Spray 12 cup muffin tin with Pam or use paper muffin cups
In a lg. bowl, whisk together the Flour, brown sugar, baking soda & salt.
In a separate bowl, combine Oil, egg, buttermilk and vanilla. Stir into dry ingredients, Just until moistened. Fold in Rhubarb & Nuts.
Fill prepared muffin tins 2/3 full.
Combine topping ingredients and sprinkle over muffins in pan.
Bake at 375 degrees for 20-25 minutes. Or until muffins are done with toothpick test.
Allow to Cool 10 minutes in muffin pan on wire rack, before removing.
