Rhubarb Muffins

In a large bowl combine
1-1/4 cup packed brown sugar
1/2 cup vegetable oil
1 egg
2 teaspoons vanilla
1 cup buttermilk

Beat well with mixer. Then stir in
1-1/2 cups fresh or frozen rhubarb (I used frozen).

In a small bowl combine
2 cups flour
1 teaspoon cinnamon
a pinch of nutmeg
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Stir the flour mixture into the mixture in the larger bowl.

Spoon batter into paper lined muffin tins. Fill tins 2/3 full.

For sugar topping, combine
2/3 cup granulated sugar
2 tablespoons melted butter
2 teaspoons cinnamon

Sprinkle sugar topping over each muffin and bake at 400 degrees for 20 to 25 minutes.