healthy rhubarb bread recipe

its been a goal of mine to make something with rhubarb.....keeps ending up on my random 'want to do' lists.....and i've finally done it.  while wandering the bernardo farmers' market last week with emily and our littles i came across a sweet old gal selling rhubarb.  she was surprised that a young lady like me knew what rhubarb was. ahem. i've been eating rhubarb sauce and rhubarb bread and strawberry rhubarb crisp my whole life - that tart yummy red ingredient that makes everything taste like home. so i grabbed some, not knowing how to use it or what to make out of it.....but knowing i'd figure it out.  and i did - found this great rhubarb bread recipe at bellybytes.com. its super moist and delicious....we enjoyed a little taste of it in the mornings with our breakfast all week long!

Ingredients:
2-1/4 cups unbleached all-purpose flour
1 cup whole-wheat flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
2 eggs
1 cup low-fat buttermilk
1 cup packed brown sugar
1/2 cup applesauce
2 teaspoons vanilla extract
2 cups finely chopped rhubarb
1/4 cup chopped walnuts, toasted

TOPPING:
2 teaspoons butter
1/4 cup chopped walnuts, toasted
1/3 cup packed brown sugar

Directions:
Preheat the oven to 350 degrees. Coat two standard-size loaf pans with nonstick cooking spray and set aside.
Combine the all-purpose flour, whole-wheat flour, baking soda, baking powder, salt, cinnamon, nutmeg and allspice in a bowl and set aside.
In another bowl, beat the eggs, buttermilk, brown sugar, applesauce and vanilla. Add the dry ingredients all at once, and stir until just moistened. Do not over mix. Stir in the rhubarb and walnuts. Spoon the batter into the prepared pans.
To make the topping, mix together the butter, walnuts and brown sugar. Spread evenly over the top of both loaves. Bake in the preheated oven for about 50 minutes, or until a sharp knife inserted into the center comes out clean.

Recipe makes 24 servings.
Each serving contains approximately:
126 calories, 3 grams fat, 17 milligrams cholesterol, 140 milligrams sodium, 23 grams carbohydrates, 3 grams protein and 1 gram fiber.