Fran Alexander knows a thing or two about food.
As a part-time cafeteria worker at Perrysburg Junior High, part-time cook and waitress at Perrysburg’s
Pioneer Inn and member of the Wood County Master Gardener Program, growing, cooking and serving food
makes up a large part of her life.
"I’m busy constantly," Alexander said. "But it’s been fun."
Alexander began gardening when she was just a child to help her parents with their home garden.
Now, she tends her own 50-by-100-foot garden with her husband, Curt, growing strawberries, raspberries,
tomatoes, peppers, peas and anything else she can use to make a fresh, delicious dish.
"My mom and dad always gardened. It just was a thing that we did," she said. "Here we
raise a lot of things and we give a lot of things away because we have so many."
Alexander also sells what she makes from her garden, such as salsa and hot mustard, at the inn and at
local fairs.
In addition, she keeps bees and sells their honey, praising both the taste and health benefits of local
honey.
As far as Alexander’s family is concerned, her rhubarb coffee cake is her spring specialty.
The cake is sweet, yet not overpowering, with savory pieces of rhubarb in every bite.
"My son, Brent, and his son, Samson, are big advocates of the rhubarb coffee cake. They like its
sweetness," she said. "It’s seasonal but you can buy rhubarb during the year. I do grow my own
so I try to put some away for the winter time."
Alexander said she is happy to know that her love for food rubbed off on her other son, Brad, who
recently became a chef.
He cooks for his mother and gives her different ideas for what to try next in the kitchen.
"He’s taught me how to use lots of different things," Alexander said. "We planted an herb
garden so he can help me with the fresh spices. They make such a difference."

Rhubarb coffee cake
1 egg
1/2 cup shortening
1/2 cup buttermilk (or 2 tablespoons vinegar with scant 1/2 cup milk)
1/2 cup brown sugar
1 cup granulated sugar
1 1/2 cups flour
2 1/2 cups rhubarb in half-inch pieces
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
2 tablespoons butter
Mix together egg, shortening and granulated sugar, then add buttermilk. In another bowl, blend flour,
baking soda and salt. Add 1 1/2 cups rhubarb. Mix everything together.
Spread into a 7- by 11-inch greased pan. For topping, mix until blended one cup of rhubarb, brown sugar,
cinnamon and butter. Drop over the top. Bake at 350 degrees for 45 to 50 minutes.
Do not overbake.