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

In a medium bowl, toss the chopped rhubarb with the reserved 1/4 cup of granulated sugar. Set aside while preparing the batter.

In a large bowl, whisk together the remaining 1 cup of granulated sugar, the egg, vegetable oil, milk, and vanilla extract until fully combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing only until just combined. Do not overmix.

Gently fold in the sugared rhubarb pieces, distributing them evenly throughout the batter.

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 15 minutes before turning out onto a wire rack to cool completely.

While the bread cools, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of milk or lemon juice until smooth. Add more liquid, a teaspoon at a time, until you reach a thick but pourable consistency.

Once the bread is completely cool, drizzle the sweet glaze evenly over the top. Let the glaze set before slicing and serving.