1-Preheat oven to 375 degrees F and grease a large loaf pan with non-stick spray for an easy release later.

2-In a large bowl, beat 1 1/2 cups sugar and 3/4 cup softened butter until light and fluffy, which takes about 3-4 minutes.

3-Add 3 large eggs, 2 teaspoons lemon juice, 3/4 cup milk, and 1 tablespoon lemon zest; beat until just combined for a smooth mixture.

4-In a separate bowl, sift together 3 cups all-purpose flour, 3 teaspoons baking powder, and 1/2 teaspoon salt, then add to the wet ingredients and beat lightly until mixed.

5-Gently fold in 2 cups diced rhubarb using a rubber spatula to keep the batter airy.

6-Pour the batter into the prepared loaf pan and bake for 40 minutes, or until a toothpick inserted in the center comes out clean.

7-Leave the loaf in the pan on a wire rack for 10 minutes to cool, then remove it to cool completely before glazing.

8-For the glaze, whisk 1 cup confectioner’s sugar and 1 tablespoon lemon juice until smooth, then drizzle over the cooled loaf and serve.