1 cup granulated sugar
1 teaspoon orange zest
2 teaspoons vanilla extract
½ cup vegetable oil
¾ cup milk
2 large eggs
2 cups all-purpose flour
½ teaspoon salt
1½ teaspoon baking powder
2 cups fresh rhubarb, diced
½ cup powdered sugar
2 to 3 tablespoons heavy whipping cream
1 to 2 drops orange oil
Preheat the oven to 350°F.
In a large mixing bowl, combine sugar, orange zest, vanilla, vegetable oil, milk, and eggs. Whisk to combine well.
In a separate bowl, sift together flour, salt, and baking powder.
Rinse the rhubarb and pat dry. It does not need to be peeled. Dice into small ½-inch pieces. Measure out 2 cups of diced rhubarb.
Gently fold the flour mixture into the wet ingredients. Stir just until wet and dry ingredients are combined. Lumps and streaks of flour in the batter are fine.
Mix rhubarb into the batter to distribute evenly, but do not overmix.
Pour batter into a greased or parchment-lined 9×5-inch loaf pan.
Bake for 55 to 60 minutes or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and cool. You can turn the bread out onto a wire cooling rack after it has cooled for an initial 10 minutes in the pan.
Whisk together the ingredients for the glaze. Drizzle the glaze over the bread.
Drizzle the glaze over the bread