1/2 c. salad oil 2 c. milk
1 tsp. vanilla 2 eggs
5 c. flour 1 1/3 c. sugar
2 T. baking powder 1 tsp. salt
4 c. thinly sliced rhubarb
Mix on low speed the oil, milk, vanilla and eggs. Add all at once
all remaining ingredients except rhubarb, mixing on low speed. Fold
in rhubarb. Fill muffin tins 3/4 full, and sprinkle each top with a
cinnamon-sugar mixture. Bake at 375F for 17-23 minutes.
