Preheat your oven to 350°F (175°C) and lightly grease a loaf pan.

In a mixing bowl, combine the all-purpose flour, granulated sugar, and baking powder.

In a separate bowl, whisk the eggs until pale yellow, then mix in the olive oil and lemon zest.

Gently fold in the diced rhubarb to the wet mixture, ensuring it's evenly distributed.

Carefully combine the wet and dry mixtures, stirring until just mixed.

Pour the batter into the prepared loaf pan and bake for 50–60 minutes.

Once baked, let the loaf cool in the pan for about 10 minutes before transferring to a wire rack.