Preheat oven to 400F. Lightly butter 3 inch muffin cups or line with paper muffin cups. Sift first 6 ingredients together in a mixing bowl. Make a well in center and set aside. Beat eggs in a separate mixing bowl. Add brown sugar, applesauce and oil. Continue beating until thoroughly mixed. Stir egg mixture into flour mixture until just moistened (the batter should be lumpy). Fold in rhubarb. Fill prepared muffin cups 2/3 full. Bake 18-20 minutes or until tops are golden. Remove from oven and set aside 10 minutes to cool before removing muffins from pans. This recipe serves 10 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 10. Per serving: calories 371, fat 12.3g, 29% calories from fat, cholesterol 42mg, protein 5.7g, carbohydrates 61.2g, fiber 3.3g, sodium 172mg. Sent recipeLu 3/98 Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 13, 1998