Old Recipe Redone

I took my Great-Aunt Maude's Rhubarb Cake recipe and modified it for muffins. These muffins are to die for!  We enjoyed them for snacks this afternoon.
(This dictation is for posterity sake, since I will probably forget what I did.)

Original Recipe for Rhubarb Cake
Preheat oven to 350 degrees F.
Cream together:
1 ½ c. brown sugar
½ c. butter
1 egg

Add:
1 c. buttermilk
1 tsp. vanilla

Mix together, then add to wet ingredients:
2 c. flour
1 tsp. baking soda
1 dash salt

Chop and fold in:
2 c. fresh or frozen rhubarb
Sprinkle 1 T. flour over it before folding in.

Grease pan. Pour batter into 9x13 inch pan. Bake 30-40 minutes. Test with toothpick after 30 minutes. Remove from oven when toothpick comes out clean.

After baked, sprinkle with:
cinnamon-sugar

Serve with ice cream or whipped cream.

Rhubarb Muffins by Elysia
Preheat oven to 350 degrees F.
In a large bowl, cream together:
2 c. brown sugar, packed
½ c. sugar
½ c. butter
½ c. canola oil
½ c. applesauce

Add:
1 ¾ c. buttermilk or milk with 1 T. vinegar mixed in
1 ½ tsp. vanilla

Mix together in a separate bowl, then add to wet ingredients:
3 ¼ c. all purpose flour
1 c. whole wheat flour
2 tsp. baking soda
¼ tsp. salt

Chop and fold in:
2 c. fresh or frozen rhubarb
Sprinkle 1 T. flour over it before folding in.

Grease muffin tins. Use ¼ c. measure and pour into tins. Bake 25 minutes. Test with toothpick. Remove from oven when toothpick comes out clean. Makes 38-40 muffins.

After baked, sprinkle with:
cinnamon-sugar
(To reduce sugar, sprinkle with plain cinnamon before baking.)

Let cool a few minutes before removing from tins with a fork.