Cinnamon Topped Rhubarb Muffins

Here is another recipe that will help me use all my frozen packages of rhubarb. Since my family loves muffins this should work wonderfully.

In a large bowl , combine the first five ingredients.

Combine egg , buttermilk , oil and vanilla.

Stir into dry ingredients just until moistened.

Fold in rhubarb , fill greased or paper lined muffin cups half full.

Combine topping ingredients.

Sprinkle over each muffin.

Bake at 375 degrees for 16-18 minutes or until muffins test done.

all-purpose flour, brown sugar, salt, baking soda, ground cinnamon, egg, buttermilk, vegetable oil, vanilla extract, rhubarb, sugar, butter