Ingredients
2-1/2 cups all-purpose flour1-1/2 cups packed brown sugar1 teaspoon salt1 teaspoon baking soda1 teaspoon ground cinnamon1 egg, lightly beaten1 cup buttermilk2/3 cup vegetable oil1 teaspoon vanilla extract2 cups finely chopped rhubarbTOPPING:1/2 cup sugar2 tablespoons butter or margarine, melted2 teaspoons ground cinnamon
Preparation
In a large bowl, combine the first five ingredients. Combine egg, buttermilk, oil and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb. Fill greased or paper-lined muffins cups about half full. Combine topping ingredients; sprinkle over each muffin. Bake at 375° for 16-18 minutes or until muffins test done.
