Ingredients
3 cups all-purpose flour1-1/2 cups packed brown sugar1 teaspoon baking soda1 teaspoon salt2 eggs1 cup buttermilk2/3 cup canola oil2 teaspoons vanilla extract2 cups diced fresh or frozen rhubarb1 cup chopped walnutsTOPPING:1/4 cup packed brown sugar1/4 cup chopped walnuts1/2 teaspoon ground cinnamon
Preparation
In a large bowl, combine the flour, brown sugar, baking soda and salt. In a small bowl, beat the eggs, buttermilk, oil and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
Fill greased or paper-lined muffin cups three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
