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Recipe submitted by Carol Forcum, who shared that this is a very good recipe--especially for those with spring gardens that are abundant with rhubarb! Thanks Carol!

1 1/3 cups brown sugar
2/3 cup oil (I use 1/2 oil and 1/2 yogurt or applesauce)
1 large egg
1 cup buttermilk
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
Pinch of salt
1 3/4 to 2 cups diced rhubarb
1/2 to 3/4 cup chopped pecans, optional

1. Whisk together brown sugar, oil, egg, buttermilk, and vanilla.
2. Stir together dry ingredients and add to oil mixture, stirring just until combined. Add rhubarb, and pecans, scoop batter into muffin cups.
3. Bake in a 375*F (175*C) for 15 to 20 minutes or until tops are browned. Allow to cool in pans for 5 minutes before removing to cooling racks.

Makes 15 muffins.