Rhubarb Muffins




1-1/2 cup brown sugar
3-1/2 tbsp. oil
1 egg
2 tsp. vanilla
2 rhubarb, finely diced
1 cup buttermilk
1/2 cup nuts (optional)
2-1/2 cup flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. ginger
1/2 tsp. cinnamon


1/3 cup white sugar
1-1/2 tsp. cinnamon
1 tbsp. melted butter or


Combine and mix well: brown sugar, oil, egg and vanilla. Stir in rhubarb, buttermilk and chopped nuts.

Combine in separate bowl: flour, baking powder, baking soda, salt, ginger and 1/2 teaspoon cinnamon. Add dry ingredients to rhubarb mixture and stir just to moisten. Fill muffin tins.

Combine white sugar, 1-1/2 teaspoon cinnamon and butter to topping. Sprinkle topping over batter in tins. Press gently into batter. Bake for 15 to 20 minutes in a 375°F oven.

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