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When I think of my grandma what I think of most is that she was always there. Always at home, in her seat at the dining table, slippers on, usually with a smoke in hand and the radio playing. I guess she was a bit of a recluse, but for us kids she was stability. We knew we could telephone her with any question, and she would pick up the receiver to answer. We could use her house as a base of operations at Halloween, dropping off too heavy bags of candy and returning at dark. We could go there during sick days from school, cuddled up in her homemade log cabin quilt with a glass of warm ginger ale.
Grandma liked sweets and she also liked to exchange recipes with her friends and family. This recipe came from her sister Peg and was often made once the young rhubarb shoots started emerging from the ground.
Cream the butter and sugar.
Mix the wet ingredients in.
Stir in the dry ingredients.
Pour into a pan. Sprinkle with cinnamon sugar (I ran out of brown sugar so I used white this time – it tasted just as tangy and sweet!)
Bake at 350 for 45 minutes.