Measure the brown sugar into a mixing bowl, and add all the wet ingredients: eggs, oil, buttermilk, and stir well to dissolve any lumps in the sugar. Chop the rhubarb. Add the dry ingredients to the wet, in the order given, folding a heaping cup of the rhubarb in last. Reserve a few pieces of rhubarb for the top of each muffin. Scoop the batter into a paper-lined or greased muffin tin, and push the rhubarb pieces into the top of each muffin, and sprinkle with sugar.
Bake at 375 degrees until brown and firm, and eat warm.Back to Deb's Lunch