|1 1/4||cup||brown sugar||*|
|2 1/2||cups||flour, all-purpose|
|1||tablespoon||margarine, non-fat||or butter, melted|
Beat well the sugar, oil, egg, vanilla, and buttermilk. Stir in rhubarb and nuts. Combine dry ingredients and stir into rhubarb mixture. Fill muffin papers 2/3 full. Combine topping ingredients and scatter over tops. Bake at 400 F. for 20-25 mins.
First published: 1996-01-27 last updated: 2014-03-12
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