Rhubarb Buttermilk Muffins

This is a great way to mop up "rhubarb scraps" from other recipes, such as rhubarb pie, when you've got a bunch of stalks left over. These muffins passed the "dad test".

I have not yet tried the version with the topping - since my family tends to like things less sweet, I simply left that part out.

• 1 1/2 cups brown sugar 
• 1/4 cup salad oil 
• 1 egg 
• 2 tsp vanilla extract 
• 1 cup buttermilk 
• 2 cups finely diced rhubarb 
• 1 cup pecan pieces 
• 2 1/2 cups all-purpose flour 
• 1 tsp baking powder 
• 1 tsp baking soda 1/2 tsp salt

Topping:

• 1/3 cup sugar 
• 1 1/2 tsp cinnamon 
• 1 tbsp melted margarine
  

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1. Preheat oven to 400 degrees. Grease 24 medium-sized muffin cups.
2. Combine in large bowl: brown sugar, oil, egg, and vanilla. Beat until well mixed. Stir into mixture buttermilk, rhubarb, and pecans.
3. In another bowl, sift together flour, baking powder, baking soda, and salt. Add this mixture all at once to rhubarb mixture and stir until all ingredients are moistened. Do not over mix.
4. Fill prepared muffin pan 3/4 full with batter.
5. Quickly combine topping ingredients and sprinkle on top of batter in each muffin cup.
6. Bake in preheated oven on center shelf 15 to 20 minutes.