Crunchy Topped Rhubarb Muffins

Ingredients

 * 1 1/2 c. brown sugar, packed
 * 1 c. oil
 * 2 eggs
 * 1 c. buttermilk
 * 2 tsp. vanilla
 * 3 c. flour
 * 1 tsp. soda
 * 1 tsp. salt
 * 3/4 c. chopped nuts
 * 2 c. finely sliced rhubarb.

Toping

 * 1/2 c. brown sugar
 * 2 tsp. cinnamon
 * 1/2 c. chopped nuts

Directions

 * 1) Combine Sugar, oil, eggs, milk and vanilla in mixing bowl; mix well.
 * 2) Sift flour, soda and salt together.
 * 3) Stir into liquid mixture.
 * 4) Blend in nuts and rhubarb.
 * 5) Spoon into muffin tins and sprinkle with topping.
 * 6) Bake at 325 degrees 25–30 minutes.
 * 7) Makes 24 or more big muffins.