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Fresh rhubarb tea bread

Preparation time: 10 minutes
Cooking time: 55 minutes
Cooling time: 10 minutes

Nonstick cooking spray
1 1/2 cups chopped fresh rhubarb (about 2 pounds)
1 cup Splenda, No Calorie Sweetener, Granular
1/2 cup brown sugar
2 1/2 cup all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons vanilla
1/2 cup unsweetened applesauce
2 tablespoons canola oil
1 whole large egg
3/4 cup skim milk

Preheat oven to 325°F. Spray two small loaf pans (4″ × 8″) with nonstick cooking spray. Combine rhubarb, Splenda, brown sugar, flour, baking soda, and salt in a medium mixing bowl. In a small bowl, combine vanilla, applesauce, canola oil, egg, and milk and whisk to blend. Pour wet ingredients into the dry ingredients and stir with a spoon until just combined. Pour into prepared loaf pans and bake about 45–55 minutes, or until a toothpick or cake-tester comes out clean. Cool for about 10 minutes, then remove from pans. For serving, cut each loaf into 10 slices.

Yield: 20 servings (2 loaves)
Serving size: 1/10 of a loaf

Nutrition Facts

Per Serving:
  Calories: 204
  Carbohydrate: 37 g
  Protein: 5 g
  Fat: 3 g
  Saturated fat: 1 g
  Cholesterol: 21 mg
  Sodium: 386 mg
  Fiber: 1 g
 
  Exchanges per serving: 2 1/2 starch, 1/2 fat
  Carbohydrate choices: 2 1/2

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