Preheat your oven to 350°F (175°C) and grease a standard loaf pan.

In a mixing bowl, combine flour, sugar, baking powder, and salt. Whisk until fluffy.

In another bowl, beat the eggs, then add melted butter, lemon juice, and zest. Stir until smooth.

Gradually add the dry mixture to the wet mixture and stir until just combined.

Fold in the chopped rhubarb with a gentle motion.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for about 50–60 minutes; check for doneness with a toothpick.

Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Whisk powdered sugar and lemon juice together for the glaze and drizzle over the cooled loaf.