Rhubarb Crumb Muffins

• 2 12 cups flour
• 1 teaspoon baking soda
• 12 teaspoon salt
• 1 14 cups packed light brown sugar
• 1 egg
• 12 cup melted butter
• 1 cup buttermilk
• 1 teaspoon vanilla
• 2 cups chopped rhubarb
• 2 tablespoons melted butter
• 12 cup packed brown sugar
• 12 teaspoon cinnamon

1. Preheat oven to 350.
2. Line muffin try w/ muffin liners or grease the cups instead.
3. In a medium bowl combine flour, baking soda, salt and sugar.
4. In another bowl, beat the egg, stir in butter, buttermilk and vanilla.
5. Make a well in the dry ingredients, and add the wet mixture all at once.
6. Stir until just blended; stir in the chopped rhubarb.
7. Spoon into greased or paper lined muffin tins.
8. Topping:.
9. For the topping: Combine the 2 tbsp melted butter, brown sugar and cinnamon.
10. Sprinkle a spoonful of topping over each muffin.
11. Bake at 350 degrees for 20 to 25 minutes or until toothpick tests them done.

flour, baking soda, salt, brown sugar, egg, butter, buttermilk, vanilla, rhubarb, butter, brown sugar, cinnamon

Taken from www.food.com/recipe/rhubarb-crumb-muffins-172161 (may not work)