Rhubarb Crisp Muffins - cooking recipe

Ingredients

Topping
1/3 cup brown sugar
1 teaspoon cinnamon
1 teaspoon soft butter
Muffins
1 1/2 cups brown sugar
1/2 cup soft butter
1 egg
3 cups finely chopped rhubarb
1 teaspoon vanilla
1/2 teaspoon almond extract
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk

Preparation

Mix topping and set aside.
Cream together sugar, butter, egg, vanilla, almond till light and fluffy.
In a seperate bowl combine flour, baking powder and soda.
Add flour mixture to sugar mixture alternating with the buttermilk.
Stir just untill dry ingredients are moist.
Fold in rhubarb.
Fill in muffin pan depending on how big you like muffins. i think it's supposed to make 12.
Sprinkle with topping.
Bake at 375 degrees for 25-30 minutes.