Source URL: http://www.diabetesselfmanagement.com/recipes/sides/fresh-rhubarb-tea-bread/
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, Carbohydrates: 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.
Kathleen Stanley is a Diabetes Educator at Central Baptist Hospital in Lexington, Kentucky.
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