Instructions: In a large mixing bowl, combine flour, brown sugar, baking soda and salt.

Combine oil, egg, buttermilk, and vanilla; stir into dry ingredients just until moistened. Fold in rhubarb and walnuts. Fill greased or paper-lined muffins cups two-thirds full. Combine topping ingredients; sprinkle over muffins. Bake at 3750 F for 20-25 minutes or until muffins test done. Cool 10 minutes before removing to a wire rack.

Yields 10 muffins.

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