Rhubarb Muffins

2/3 C. Salad Oil
1 C. Sugar
3/4 C Brown Sugar
1 Egg
1 tsp. Salt
1 tsp. Baking soda
1 Tsp. vanilla
2-1/2 C Flour
1 C Buttermilk
Muffin Topping:
1 Tbsp Butter or Margarine
1/2 C Sugar
1/2 tsp. cinnamon
Beat ingredients together with an electric mixer in order
given. Fold 1-1/2 cups diced rhubarb; pour into greased
muffin tins (I used paper liners). Mix together topping
ingredients. I used a fork to mix my topping ingredients until it was crumbly. Sprinkle topping on muffins. Bake
at 350 for 20 to 25 minutes. These muffins turn out very moist so I would recommend using paper liners instead of greasing the tins.