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. |