Rhubarb Muffins

1 1/4 cups firmly packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk
1 1/2 cups diced rhubarb
1/2 cup chopped nuts (optional)
2 1/2 cups flour, unsifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Topping:
1 tablespoon melted butter
1/3 cup sugar
1 teaspoon cinnamon

Preheat oven to 400 degrees. In a large bowl, combine sugar, oil, egg, vanilla, and buttermilk. Beat well. Stir in rhubarb and nuts. In a separate bowl, stir together flour, baking soda, baking powder, and salt. Stir into rhubarb mixture until just blended. Fill muffin pans 2/3 full and sprinkle topping on top. Bake for 20 to 25 minutes. Makes 20 muffins.

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