| 1 | Beat well the sugar, oil, egg, vanilla, and buttermilk. |
| 2 | Stir in rhubarb and nuts. |
| 3 | Combine dry ingredients and stir into rhubarb mixture. |
| 4 | Fill muffin papers 2/3 full. |
| 5 | Combine topping ingredients and scatter over tops. |
| 6 | Bake at 400" for 20-25 mins happy charring |
