Well, Kree - it turned out that I only had enough rhubarb for 1/2 the recipe so I made one loaf. I actually didn't end up using any applesauce, since I had planned to use 1/2 c. each oil and applesauce. Then I realized I was only making 1/2 of the recipe, and I had already added 1/2 c. oil by that time I did use egg whites in place of the eggs, though.
Anyway, it turned out well except that it was too well done on the outside. I am still having that problem with my oven that I mentioned in another post. Maybe this weekend I will finally get a thermometer to see if the oven's going crazy or if it's just me!
Regardless, here's the recipe:
3 eggs 1 c. oil 2 c. packed brown sugar 2 t. vanilla 2 ½ c. fresh rhubarb, finely diced ½ c. chopped walnuts or pecans 3 c. all purpose flour 2 t. soda 1 t. salt 1 t. baking powder 1 t. nutmeg 1 t. allspice 2 t. cinnamon
Beat eggs, oil, sugar, and vanilla in large bowl until thick and foamy. Stir in rhubarb and nuts.
In separate bowl mix flour, soda, salt, baking powder, nutmeg, allspice and cinnamon.
Add dry ingredients to rhubarb mixture, stir gently until blended.
Grease 2 loaf pans - divide batter between pans.
Bake at 350 for one hour, cool 10 minutes in pan and remove from pan to finish cooling.