September 13, 2011

Rhubarb-Orange Snack Bread for School {Naptime Everyday}

Rhubarb Bread

What’s Going on Today: Back to school! Woo-hoo!

School Day Project: Rhubarb-Orange Snack Bread, prepare Back-to-School Eggplant Parmesan for dinner.

Tonight’s Menu: Eggplant Parmesan, Green Salad, celebration cupcake!

I don’t mean to imply I am not going to miss my daughter when she is at school, but I am glad school is starting today. It is time. Time for her to get back in a daily routine, me to get settled back into everyday life and my husband to have us home again instead of running off on week-long excursions. One of the things our fall routine requires is a continuous parade of school snacks. Like most schools, my daughter is not allowed to bring peanut butter, but she can bring pretty much anything else that is healthy and easy to eat in her allotted snack time.

Not surprisingly, one of her favorite snacks is my mom’s homemade banana bread which we make all the time. (I have yet to meet a child who doesn’t like a slice of moist banana bread!) We also recently stumbled upon a new favorite recipe, this rhubarb-orange snack bread. It came in a bundle of rhubarb recipes my friend Barbara shared with me and the moment I saw it I knew it would be the perfect addition to our homemade snack parade!

I made our first loaf a couple of weeks ago and all three of us went wild. We practically polished off the whole thing in a day. When I made it this time I pulled together the batter and let it bake after she went to bed. She had a warm slice with her breakfast and took two more to school with her for snacktime. Now, the biggest challenge for me will be portioning out our frozen rhubarb so I can make this bread all winter!


 Orange-Rhubarb Snack Bread

loosely adapted from The Joy of Rhubarb


½ cup granulated sugar
½ cup unsalted butter, room temperature
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
¼ teaspoon ground nutmeg
½ cup orange juice
½ teaspoon vanilla extract
1 tablespoon freshly grated orange zest
1 cup rhubarb, chopped into ½ inch pieces
1 tablespoon raw sugar


1. Preheat the oven to 350F.Butter a 9×5 loaf pan and set aside. Stir together the orange juice, vanilla and orange zest and set aside.

2. In one bowl beat the sugar and butter until smooth and creamy. Beat in the eggs one at a time until just curdled.

3. In a separate bowl mix together the flour, baking powder, soda, salt and nutmeg. Stir this into the egg mixture, alternating with the orange juice mixture until the batter is smooth. Stir the rhubarb in carefully with a wooden spoon. Spread the batter into the prepared loaf pan and sprinkle the top with the raw sugar.

4. Bake for the bread for about 50 minutes or until a cake tester inserted comes out clean.

Naptime Notes

Naptime Recipe Serving ideas

This is an excellent snack bread for lunch boxes or tea time. It is also a fun dessert or breakfast!

Naptime Stopwatch

20 minutes prep time, 50 minutes bake time

Naptime Reviews

This was a huge hit with the whole family, even my husband who is not the biggest rhubarb fan!