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Ingredients

2 ½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon ground cinnamon 1 teaspoon salt ½ cup packed brown sugar 1 cup buttermilk 1 egg 1 teaspoon vanilla extract 2 ½ cups chopped fresh rhubarb ½ cup chopped walnuts ½ cup white sugar 2 tablespoons butter, softened

Nutrition Info

256.7 calories carbohydrate: 47 g cholesterol: 21.4 mg fat: 6 g fiber: 1.6 g protein: 4.8 g saturatedFat: 1.8 g servingSize: - sodium: 343.1 mg sugar: 25.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 325 degrees F (165 degrees C). Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking soda, cinnamon and salt. Set aside.
In a medium bowl, combine brown sugar, buttermilk, egg and vanilla, mix. Fold in rhubarb and walnuts. Add to flour mixture, mixing just until moist. Spoon batter into prepared paper liners.
In a small bowl, blend sugar and butter and sprinkle over each muffin.
Bake in preheated oven for 20 minutes, or until toothpick inserted in middle comes out clean.

1 dozen

Serve with cream cheese, butter or your own rhubarb sauce on the side.