Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition.

Stir in the milk, lemon juice, and lemon zest until just combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.

Gently fold the chopped rhubarb into the batter. Pour the batter evenly into the prepared loaf pan.

Bake for 50 to 55 minutes, or until a wooden skewer inserted into the center comes out clean. Let the loaf cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

While the loaf cools, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. If the glaze is too thick, add more lemon juice, half a teaspoon at a time.

Once the loaf is completely cool, drizzle the lemon glaze evenly over the top.