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Preheat oven to 400°F. Lightly grease 24 2-3/4-inch muffin cups or line them with paper bake cups; set aside. In a large bowl, stir together all-purpose flour, whole-wheat flour, baking powder, cinnamon, baking soda and salt. Make a well in the center; set aside.
In a medium bowl, beat eggs; stir in brown sugar, applesauce and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (the batter should be lumpy). Fold in rhubarb.
Fill muffin cups two-thirds full. Sprinkle tops with sugar. Bake for 18 to 20 minutes or until muffin tops are golden. Remove muffins from the pans; serve warm.