Banana Rhubarb Muffins

Preheat oven to 350 F. In a mixing bowl, mix together sugar and butter until lumpy. Add eggs, banana, buttermilk and vanilla. Mix it all together.

In a separate bowl, mix flours, salt, and baking soda. Add the two bowls together and mix until moistened.

Add the chopped rhubarb into the mixture and stir until blended.

Fill greased or paper lined standard size muffin cups half full (recipe makes roughly 18 muffins so you will need two pans.)

For the topping: In a small bowl mix together the sugar, butter and cinnamon. Sprinkle mixture over muffins.

Bake at 350 F for 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. Remove pan from oven and set it on a rack. Allow muffins to cool for 5 minutes before removing them from pan. If they tend to stick, take a butter knife and gently run it around the edge of muffin to loosen.