I’m loved and loathed around my office. Working for a sports publisher, the majority of those walking around are perfectly fit, love being that way, and loathe anyone who may derail them. Yet they grudgingly love and thank me every time I bring in the leftovers from whatever I choose to bake, or even worse, intentionally bake something and bring in the entire portion.

“You’re going to break the will of every person in this office!” is something I hear all too often, and yet I revel every time I see a cyclist reach for another cookie. I’m like a drug dealer around here and love every minute of it!

Knowing the birthdays of two of my coworkers were coming up and another’s last day was today, I figured making something sweet was on the docket. I’ve been itching to work with rhubarb since the summer began, and I kept trying to think of something fun to do with it. I’m not a huge fan of pie (heresy, I know!) so I went to the guru of pastry that I know – my friend Rach’s mom. She was notorious for bringing the best cupcakes and sweets with her when she would visit Rach in college (and Rach was kind enough to share), so I inquired if she could pass any great summer fruit dessert recipes my way. This is what I was sent and hoo boy, is it a treat. Sweet and tart and the crumbly crunchy-munchy topping. It’s like a coffee cake but better.

I changed it slightly by adding strawberries to the mix (they’re just so perfect right now) and making the topping more of a streusel. The sprinkles were the curious thing in the recipe, and when I asked if they were for color or sweetness, Rach confirmed yes to both, but also replied: “My mom says it’s grandma’s recipe and she’s dead, so she’s guessing at this point. It doesn’t matter, it’s so good when it hits your lips!”

Truer words never spoken.

Vickie’s Rhubarb (and Strawberry) Cake

Makes 1 9×13 cake

Ingredients

For the cake:

• ½ cup shortening
• 1 ½ cups sugar
• ½ tsp salt
• 1 large egg
• 1 tsp baking soda dissolved in 1 cup milk
• 2 cups plus 1 TBL all-purpose flour
• 3 cups finely sliced rhubarb
• ¾ cup sliced strawberries
• ¼ cup red candy sugar sprinkles

For the streusel:

• 2 TBL brown sugar
• ¼ cup white granulated sugar
• ½ TBL cinnamon
• ½ stick cold butter, cut into small pieces
• ½ cup all-purpose flour

Directions

1.)Preheat oven to 350° F.

2.) In the bowl of an electric mixer, cream the shortening and then add the sugar. Mix well, then add the salt and beat in the egg. Add the soda and milk mixture, and slowly (while the mixer is running) add the flour.

3.) Remove the bowl from the mixer and stir in the rhubarb, strawberries and sprinkles by hand. Pour into a 9×13 pan sprayed with cooking spray and set aside.

4.) In a small bowl, combine the sugar, flour and cinnamon. Add the butter and using your fingers or a pastry cutter, work the mixture until it’s crumbly and incorporated, almost feeling like wet sand. Sprinkle over the top of the cake and bake about 45 minutes or until a cake tester comes out clean.