Rhubarb Muffins:

3/4 cup brown sugar
1/3 cup vegetable oil
1 egg
1/2 tablespoon butter milk (1 teaspoon vinegar to milk)
1 teaspoon vanilla
1.5 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped rhubarb

Topping:
1/2 teaspoon cinnamon
1/4 cup brown sugar

Add all liquids together: sugar, buttermilk, egg, oil, vanilla. Then mix the flour, baking soda, and salt. Stir those three into the liquids. Add the rhubarb. Pour into tins. Mix the cinnamon and brown sugar together and sprinkle on top of the muffins before baking. Bake at 325 degrees for 30 minutes.