Begin by washing and chopping 2 cups of fresh rhubarb into small pieces. In a mixing bowl, toss the chopped rhubarb with 1/3 cup of sugar and let it sit for about 15 minutes.

In a large mixing bowl, whisk together 3.25 cups of all-purpose flour, 1.25 teaspoons of salt, 4.5 teaspoons of baking powder, 1.2 teaspoons of ground cinnamon, and the finely zested rind of one orange (1.5 teaspoons).

In another bowl, use a hand mixer to beat together 0.33 cup of softened unsalted butter with 1.25 cups of sugar until light and fluffy, about 2-3 minutes.

To the butter and sugar mixture, add 1 large room temperature egg, 0.66 cup of orange juice, and 1 teaspoon of vanilla extract. Mix on low speed until combined and smooth, approximately 1 minute.

Carefully fold the dry ingredients into the wet mixture using a spatula until just combined.

Gently fold in the macerated rhubarb into your batter, ensuring it's evenly distributed.

Grease a 9x5 inch loaf pan with butter or cooking spray. Pour the batter into the pan and smooth the top with a spatula.

Preheat your oven to 350°F (175°C). Place the loaf pan in the oven and bake for 1-1.5 hours, checking for doneness with a toothpick.

Once baked, allow the bread to cool in the pan for about 5 minutes before transferring it to a wire rack.