Rhubarb Nut Muffins

We've discovered we can get frozen rhubarb all year long at our grocery store!  So we made these muffins over the weekend -- so moist and tasty.

Rhubarb Nut Muffins

MUFFINS:

1 1/2  cup flour
3/4 cup packed brown sugar
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup oil
1 egg -- lightly beaten
1/2 cup buttermilk
1 tsp. vanilla
1 cup rhubarb -- chopped
1/2 cup walnuts -- chopped

TOPPING:

1/4 cup brown sugar
1/2 cup walnuts -- chopped
1/2 tsp. cinnamon

In a large bowl, combine flour, brown sugar, baking soda, and salt. In a medium bowl, combine oil, egg, buttermilk, and vanilla. Stir into dry ingredients until just moistened. Fold in rhubarb and walnuts. Fill lined muffin cups 2/3 full. In a small bowl, combine topping ingredients; sprinkle over muffins. Bake at 350 degrees for 20-25 minutes. Cool for ten minutes before removing to a wire rack.