Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups brown sugar, packed
1/2 cup vegetable oil
1 eggs
1 cup buttermilk
1 teaspoon vanilla
2 cups rhubarb, chopped
1/2 cup brown sugar, packed
1 tablespoon butter, melted
1/2 teaspoon cinnamon
Directions:
In large bowl, combine flour, baking soda and salt.
In 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 two greased 8 by 4-inch loaf pans.
TOPPING: Combine sugar, butter and cinnamon; sprinkle over batter.
Bake in 350 degrees F.
oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into center comes out clean.
Let cool in pans for 10 minutes before removing to let cool completely.
Servings: Serve
Time preparation: 15 min.
Time total: 35 min.