Ingredients:
 
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 1/4 cups packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 tsp vanilla
2 cups chopped rhubarb
TOPPING:
1/2 cup packed brown sugar
1 tbsp butter, melted
1/2 tsp cinnamon

Combine flour, soda, and salt.  In a separate bowl blend sugar with oil.  Whisk in egg, buttermilk, and vanilla.  Stir into dry ingredients along with rhubarb just until flour is incorporated.  Spoon into greased or paper-lined muffin tins, filling 3/4 full, OR spoon into 2 greased 8" x 4" loaf pans.  Mix topping ingredients and sprinkle over batter.  Bake at 350F for 20-25 min for muffins, or 40-45 min for loaves, or until cake tester comes out clean.  Let cool in pans 10 min before removing.  Makes approximatley 18 muffins or 2 loaves.