Preheat oven to 375 degrees. Line a 12 cup muffin pan with paper liners or grease cups.

In medium bowl, whisk sugar, oil, eggs, bananas and vanilla until well blended. Set aside.

In large bowl stir together flour, baking soda, salt and cinnamon.

Stir banana mixture into dry ingredients.

Gently fold in rhubarb.

Add batter to muffin cups.

Bake for 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.

Move muffins to wire rack to cool.

Serve while warm or cool completely.