Blend 1 c. sugar, 1/4 t. salt and 3 T. oleo, softened. Add 2 eggs, slightly beaten, 3/4 c. buttermilk and 1 t. vanilla. Stir in 2 1/2 c. flour, 1 t. soda, and fold in 3 c. rhubarb, cut up.

Fill muffin cups 3/4 full. Bake at 375 degrees for 20 to 25 minutes. Frost with powdered sugar frosting. Freeze well. Makes 24 muffins.