Cinnamon-Topped Rhubarb Muffins

1½ cups all-purpose flour #190; cup brown sugar #189; teaspoon baking soda #189; teaspoon salt #8531; cup vegetable oil 1 egg #189; cup buttermilk 1 teaspoon vanilla extract 1 cup rhubarb, chopped Topping #189; cup brown sugar #189; teaspoon cinnamon Heat oven to 325 degrees. Place muffin liners into muffin tin, or lightly grease each cup. Whisk together flour, brown sugar, baking soda and salt. Pour in oil, egg, buttermilk and vanilla, stirring only until dry ingredients are moist. Fold in rhubarb and scoop into muffin cups. For topping: In a small bowl, combine brown sugar and cinnamon, sprinkle over muffins. Bake 20-25 minutes. Serves 12.