In a large bowl, combine brown sugar, egg, buttermilk, oil and vanilla; mix well. Stir in rhubarb and nuts, if using. In a separate bowl, combine flour, baking powder, baking soda and salt; stir into rhubarb mixture. Spoon into greased muffin tins, filling 2/3 full. Stir together melted butter, sugar and cinnamon; sprinkle over muffins. Bake at 350 degrees for 20 to 25 minutes.
Tip: Muffins just seem sweeter served from a create-your-own farmhouse-style muffin stand. Use household cement, found at hardware stores, to secure the bottom of a jadite teacup to the center bottom of a vintage plate. Let cement dry according to the manufacturer’s instructions. When completely dry, arrange muffins on the plate, then top with a glass cake stand lid.
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