1-First, preheat your oven to 375 degrees F and grease a large loaf pan to prevent sticking.

2-In a large bowl, beat sugar and softened butter until light and fluffy, then add 2 large eggs at room temperature, ½ cup lemon juice, whole milk, and 2 tablespoons lemon zest, mixing until fully incorporated.

3-Sift together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt; add this dry mixture to the wet ingredients and stir until just combined.

4-Fold in 1 cup diced rhubarb, making sure it’s evenly distributed in the batter.

5-Pour the batter into the prepared loaf pan, but don’t fill it more than three-quarters full to avoid overflow.

6-Bake for 40 minutes or until a toothpick inserted in the center comes out clean, adjusting as needed for variations like vegan or gluten-free versions.

7-Allow the loaf to cool in the pan on a wire rack for 10 minutes, then remove and cool completely before drizzling with a glaze made by whisking confectioner’s sugar with lemon juice.