Ingredients
1-1/2 cups all-purpose flour3/4 cup packed brown sugar1/2 teaspoon baking soda1/2 teaspoon salt1 large egg, room temperature1/3 cup canola oil1/2 cup buttermilk1 teaspoon vanilla extract1 cup diced fresh or frozen rhubarb1/2 cup chopped walnutsTOPPING:1/4 cup packed brown sugar1/2 cup chopped walnuts1/2 teaspoon ground cinnamon
Preparation
In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, whisk the egg, oil, buttermilk and vanilla. Stir into dry ingredients just until moistened. Fold in rhubarb and walnuts.
Fill 10 greased or paper-lined muffin cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 375° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
