Serves: 18 muffins or 2 loafs
Gluten Free: ??
Preparation Time: 15-20 minutes
Cooking Time: 25 minutes
Difficulty: Low

Ingredients:
2 1/2 Cups of Flour
1 teaspoon Baking Soda
1/2 teaspoon Salt
1 1/4 cup packed brown sugar
1/2 cup vegetable oil
1 egg
1 cup buttermilk
1 teaspoon vanilla
2 cups chopped rhubarb

Topping:
1/2 Cup packed brown sugar
1 tablespoon butter, melted
1/2 teaspoon cinnamon

Preparation Instructions:
1. In a large bowl, combine flour, baking soda, and salt.
2. In a separate bowl, blend sugar with oil
3. Wisk in Egg, buttermilk, and vanilla
4. Stir into dry ingredients along with rhubarb just until flour in incorporated
5. Spoon into greased or paper lined muffin tins, filling 3/4 full or spoon into 2 greased 4×8 loaf pans
6. Topping: Combine sugar, butter, and cinnamon
7. Sprinkle over batter
8. Bake in oven at 350F for 20-25 minutes for muffins, 40-45 minutes for loaves or until cake tester comes out clean in the center
9. Let cool in pans for 10 minutes before removing to let cool completely.

Per muffin, about 215 calories, 3g of protien, 7g fat, 35g carbohydrates