3 cups of Camas Country Pastry Flour
1 tsp baking soda
1 tsp salt
1 cup of buttermilk
2/3 cup of vegetable oil
1 1/2 cups of packed brown sugar
2 tsp vanilla
2 cups of diced fresh rhubarb
1 cup of chopped walnuts
Preheat oven to 375 degrees. In a large bowl, combine flour, brown sugar, baking soda and salt. In a small bowl, beat eggs, buttermilk, oil, and vanilla. Stir in dry ingredients until moistened. Fold in rhubarb and walnuts. Fill greased or paper lined muffin cups 3/4 of the way full. Bake at 375 for 18-20 minutes. Test with toothpick, let cool for 5 minutes and place on a wire rack.
