Preheat your oven to 350°F (175°C). Grease and flour a standard 9x5 inch loaf pan, or line it with parchment paper.

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

In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes. Beat in the eggs one at a time, ensuring each is fully incorporated. Stir in the milk and vanilla extract.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Gently fold in the chopped rhubarb pieces using a spatula. Pour the batter into the prepared loaf pan and spread evenly.

Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Let the loaf cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

While the loaf cools, prepare the glaze: Whisk together the powdered sugar, orange juice, and orange zest until smooth. If the glaze is too thick, add a few more drops of juice until desired pouring consistency is reached.

Once the loaf is completely cool, drizzle the orange glaze generously over the top. Allow the glaze to set before slicing and serving.