Melt margarine into 9x13-inch pan. Mix in sugar. Place rhubarb on top. Top with cake batter. Bake 45-50 minutes at 350 F. Let cool 5 minutes and gently invert. Serves 15
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|Serving Size: 1 Serving (173g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 130 (26%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 6.2g||31 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 8.8mg||3 %|
|Sodium 340.2mg||12 %|
|Potassium 229.2mg||6 %|
|Total Carbohydrate 89.3g||26 %|
|Dietary Fiber 1.9g||7 %|
|Sugars, other 87.4g|
|Protein 5.3g||8 %|
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Calories per serving: 497
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