Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it or lining it with parchment paper.

In a large mixing bowl, whisk together the granulated sugar, orange zest, vanilla extract, vegetable oil, milk, and eggs until smooth.

In a separate bowl, sift together the all-purpose flour, salt, and baking powder.

Rinse and dice fresh rhubarb into ½-inch pieces.

Fold the sifted dry ingredients into the wet mixture until just combined.

Fold in the diced rhubarb evenly into the batter.

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

Bake for 55 to 60 minutes, checking doneness with a toothpick.

Let the bread cool in the pan for 10 minutes before transferring to a wire rack.

Whisk together powdered sugar, heavy cream, and orange oil for the glaze.

Once cooled, drizzle the glaze over the bread and serve.