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.