This recipe comes to us from Rita Smith.

Ingredients:
1 ¼ cups of brown sugar
½ cup oil
1 egg
2 teaspoon vanilla
1 cup buttermilk or sour milk
1½ cups diced rhubarb
½ cup nuts (optional)
2 ½ cups gluten-free flour (I used Gifts of Nature)
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Directions:
Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins.

Topping Ingredients:
1 or 2 teaspoons melted butter
1/3 cup sugar
1 teaspoon cinnamon

Directions:
Sprinkle on muffins and bake at 400F for 15-20 minutes.

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