Classic Rhubarb Muffins

Preheat oven to 375 F. Line a 12-cup standard size muffin tin with papers or spray with cooking spray.

In large bowl, whisk together flour, baking soda and salt. Gently toss in the rhubarb, coating it with the dry ingredients.

In a medium bowl, whisk together brown sugar, oil, egg, buttermilk, and vanilla until smooth. Pour wet ingredients over flour mixture and stir just until combined. Divide batter evenly into the muffin tins.

Bake for 19-22 minutes, until tops are golden and firm to the touch and a toothpick inserted in the center of one comes out clean. Remove pan from oven and set it on a rack. Let muffins cool in pan for 10 minutes before removing them to eat or to a rack to cool further.