Submitted by Irene Hauner

Muffin Mix:

1½ cups brown sugar

2/3 c. vegetable oil

1 egg beaten

1 tsp. salt

1 tsp. baking soda

2½ cups flour

1 cup buttermilk (I made sour milk and it worked fine – see note)

1 tsp. vanilla

1½ cups sliced rhubarb

½ cup walnuts, chopped

Topping:

½ cup brown sugar or ¼ cup sugar

1 tbsp. butter, room temperature

½ tsp. cinnamon

Preheat oven to 350º.

Combine brown sugar and oil, and then add beaten egg. Sift salt, baking soda, and flour together.  Into the sugar/oil mixture, add sifted ingredients alternately with milk and combine. Stir in rhubarb, vanilla, and walnuts. 

In a small bowl, combine ingredients for topping mixture.

Divide batter into 3 small loaf pans and sprinkle topping over each loaf.  Bake at 350º for 45 minutes.

I put mine into 24 paper lined cup cakes, sprinkled with topping mixture, and baked for 35 minutes at 350º.

Note:

If you don’t have buttermilk on hand you can substitute 1 cup milk plus 1 tbsp white vinegar.