Rhubarb Bread with Orange Icing

Preheat oven to 375 F.
Spray a 9x5x3" loaf pan with cooking spray and set aside.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl.
Cream the butter and sugar together until fluffy.
Add the eggs one at a time mixing well after each.
Add the vanilla and the orange zest.
Alternatively add the flour with the sour cream, starting and finishing with the flour.
Fold in the rhubarb.
Pour into the prepared loaf pan, smooth top and bake for 60 minutes or until a cake tester comes out clean.
Let cool 10 minutes
Remove from pan and complete the cooling on a wire rack.
Store in an air tight container for a few days if needed.

Sift the powdered sugar.
Combine the fresh orange juice and sifted powdered sugar until a thick icing forms.
If the icing is too thin, add more powdered sugar.
If the icing is too thick, add orange juice, a few drops at a time.
The icing should not flow freely, it should be thick so it forms a nice layer on the cake.