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2-1/2 cups/625 ml all-purpose flour
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1 tsp/5 ml baking soda
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1/2 tsp/2.5 ml salt
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1-1/4 cups/300 ml packed brown sugar
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1/2 cup/125 ml vegetable oil
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1 egg
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1 cup/250 ml buttermilk
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1 tsp/5 ml vanilla extract
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2 cups/500 ml chopped rhubarb
Topping:
In a large bowl, combine flour, baking soda and salt. In separate bowl,
whisk together sugar and oil: whisk in egg, buttermilk and vanilla. Pour over dry ingredients; sprinkle with
rhubarb and stir just until dry ingredients are moistened. Spoon into greased, or paper-lined, muffin cups,
filling three-quarters full.
Topping: Combine sugar, butter and cinnamon; sprinkle over batter.
Bake in 350 F/180 C oven for 20 to 25 minutes, or until tops are firm to the touch. Makes 18 muffins.
