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Preheat oven to 375 degrees. In small bowl mix sugar eggs vanilla oil and buttermilk. In medium size bowl mix flour, b. soda, and salt. Stir sugar mixture into flour mixture and blend until evenly moistened. Stir in rhubarb and nuts. Spoon into well greased and floured muffin tins. Stir together topping ingredients and sprinkle evenly over the top of each muffin. Bake about 20 minutes or until center springs up when touched. Makes one dozen muffins.
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