Rhubarb Muffins or Loaves

Servings: 18 muffins or 2 loaves

2-1/2 cups (625 mL) all-purpose flour

1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1-1/4 cups (300 mL) packed brown sugar
1/2 cup (125 mL) vegetable oil
1 egg
1 cup (250 mL) buttermilk
1 tsp (5 mL) vanilla
2 cups (500 mL) chopped rhubarb
Topping:
1/2 cup (125 mL) packed brown sugar
1 tbsp (15 mL) butter, melted
1/2 tsp (2 mL) cinnamon

Preparation:

In large bowl, combine flour, baking soda and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla. Stir into dry ingredients along with rhubarb just until flour is incorporated. Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased 8- x 4-inch (1.5 L) loaf pans.

Topping: Combine sugar, butter and cinnamon; sprinkle over batter. Bake in 350°F (180°C) oven for 20 to 25 minutes for muffins, 40 to 45 minutes for loaves, or until cake tester inserted into centre comes out clean. Let cool in pans for 10 minutes before removing to let cool completely.