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Crunchy Topped Rhubarb Muffins

1 1/2 c. brown sugar, packed
1 c. oil
2 eggs
1 c. buttermilk
2 tsp. vanilla
3 c. flour
1 tsp. soda
1 tsp. salt
3/4 c. chopped nuts
2 c. finely sliced rhubarb
1/2 c. brown sugar
2 tsp. cinnamon
1/2 c. chopped nuts

Combine sugar, oil, eggs, milk and vanilla in mixing bowl; mix well. Sift flour, soda and salt together. Stir into liquid mixture. Blend in nuts and rhubarb. Spoon into muffin tins and sprinkle with topping. Bake at 325 degrees 25-30 minutes. Makes 24 or more big muffins.

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