Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining it with parchment paper.

In a large mixing bowl, cream together butter and sugar until light and fluffy, about 3-4 minutes.

Slowly beat in the eggs, one at a time, then mix in lemon juice and zest.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Gradually add dry ingredients to the wet mixture, alternating with sour cream, mixing until just combined.

Gently fold in diced rhubarb, ensuring it is evenly distributed.

Transfer batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.

Let the loaf cool in the pan for about 10 minutesbefore transferring it to a wire rack.

Mix powdered sugar and lemon juice to achieve glaze consistency. Drizzle over the cooled loaf.

Allow the glaze to set before slicing and serving.