1-1/2 cups flour
¾ cup brown sugar
1 teaspoon baking soda
½ cup non-dairy creamer or soy milk, mixed with ½ teaspoon vinegar
1/3 cup margarine, melted
1 teaspoon vanilla
1 cup chopped fresh rhubarb
¼ cup sugar
½ teaspoon cinnamon
2 teaspoons cold margarine, cut into small pieces
Preheat oven to 375 degrees. Combine flour, brown sugar and baking soda in a bowl. Whisk together non-dairy creamer-vinegar mixture, vanilla and egg. Add to flour mixture and stir just until blended. Do not over mix. Stir in rhubarb. Spoon batter into greased muffin cups.
Mix together sugar and cinnamon. Cut in margarine with a fork or your fingers until coarse crumbs form. Sprinkle crumb mixture over batter. Bake for about 25 minutes. Cool on wire racks. Makes 12.