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1
Preheat oven to 350u00b0F. Grease a 4 x 8 inch loaf pan and line with parchment paper.
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2
Combine rhubarb and 1/3 cup sugar in a small saucepan over medium heat. Cook, stirring, for 10-12 mins, until cooked and reduced. Stir in 2 tsp vanilla. Cool.
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3
Beat butter, remaining sugar and remaining vanilla in a medium bowl until light and creamy. Add eggs one at a time, beating well after each addition. Stir in the flour and milk a little at a time, alternating, and mix until well combined.
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4
Spread half the batter into prepared pan. Spoon half the rhubarb mixture down the center. Using a metal spoon, swirl mixtures together. Repeat with remaining batter, then remaining rhubarb. Swirl together again.
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5
Bake for 50-55 mins, or until a skewer inserted in the center comes out clean. Transfer to a wire rack to cool completely.
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6
To make vanilla buttercream, beat butter in a small bowl for 5 mins, or until pale and fluffy. Add vanilla and half the powdered sugar and beat until combined. Add milk and beat until combined. Beat in remaining powdered sugar until smooth.
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7
Spread buttercream over loaf. Pour food coloring into a small bowl. Using a butter knife, dip and swirl coloring into buttercream.
