Title: Rhubarb crisp muffins
 Categories: Muffins, Fruits, Dkuhnen msn
      Yield: 12 Lg muffins
 
MMMMM--------------------------TOPPING-------------------------------
    1/3 c  Brown sugar
      1 ts Softened butter
      1 ts Cinnamon

MMMMM--------------------------MUFFINS-------------------------------
  1 1/2 c  Brown sugar
    1/2 c  Softened butter
      1    Egg
      1 ts Vanilla
    1/2 ts Almond extract
      3 c  All-purpose flour
      1 ts Baking powder
      1 ts Baking soda
      1 c  Buttermilk
      3 c  Finely diced rhubarb
 
  To make topping combine brown sugar, butter and cinnamon until
  crumbly, set aside.  To make muffins, cream together brown sugar,
  butter, egg, vanilla and almond extract until light and fluffy. In
  separate bowl, stir together flour, baking powder and baking soda.
  Add to sugar mixture alternately with buttermilk, stirring just until
  dry ingredients are moistened. Do not overmix.  Batter should be
  lumpy and tends to be thick. Fold in Rhubarb. Divide among 12 large
  muffin cups (paper-lined), filling until full. Sprinkle each
  generously with topping mixture. Bake in a 375f oven for 25 to 30
  minutes or until a toothpick inserted in the centre comes out clean.