Instructions: Line 12 cups of a large-size muffin pan (cups should be at least 3 inches in diameter by 1 1/4 inches deep) with paper liners or spray with cooking spray.

Alternatively, use a muffin pan with smaller cups, which will yield more muffins.

To prepare the streusel: In a small bowl, mix together the brown sugar, cinnamon and walnuts. Cut in the butter to make a coarse, crumbly mixture. Set aside.

To prepare the batter: In a large mixing bowl, combine the brown sugar, oil, egg and vanilla. Stir to blend well.

Stir in the orange juice.

In a separate bowl, stir together the remaining dry ingredients.

Blend the dry ingredients into the wet ingredients until partially combined, then fold in the diced rhubarb.

Scoop, using an ice-cream scoop to dispense the batter, into the muffin cups.

Sprinkle each muffin generously and evenly with the streusel topping. Place the muffins in the oven, reduce the heat to 350 degrees and bake 25-30 minutes or until the muffins are golden to medium brown and a wooden pick inserted in the center comes out clean.

Makes 12 large muffins.

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