Thanks Rosie
Add on…. days later… love this picture below with the fence AND this recipe sounds awesome!! 
This recipe makes approximately 12 muffins, but if I were you, I'd make a double batch so you can tuck the extras in your freezer for snacking or a quick breakfast on the go. Thanks Mavis!
Ingredients
1 1/2 cups flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup applesauce {my favorite applesauce recipe}
1 egg
1/2 cup buttermilk {how to make buttermilk}
1 teaspoon vanilla
1 1/4 cups rhubarb, diced
1/2 cup walnuts, chopped
Ingredients for the Topping
1/3 cup brown sugar
1/4 cup walnuts, chopped
1/2 teaspoon cinnamon
Directions
Preheat oven 350 degrees. Line muffin tins with muffin/cupcake liners.
Combine dry ingredients together in a large bowl. Stir in the wet ingredients, just until blended. Fold in the rhubarb and walnuts. Drop in to muffin cups so the muffin cups are 2/3 full. Combine topping ingredients together in a small bowl and sprinkle over muffins. Bake for 18 to 22 minutes.
