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.