Rhubarb-Pistachio Mugcakes

Rhubarb-Pistachio Mugcakes

Rhubarb-Pistachio Mugcakes

These Rhubarb-Pistachio Mugcakes are perfect for a fast and delicious dessert. 3 minutes in the microwave and they're ready and... so yummy!

May 5, 2018

Type of dish

Dietary Consideration

serves for

2

total time

0 HR 15 MIN

ingredients

rhubarb
30 g, chopped
butter
2 tbsp
Flour
6 tbsp
bicarbonate of (baking) soda
1 pinch
sugar
50 g
Eggs
1 large, beaten
Milk
3 tbsp
Pistachios
2 tsp

Preparation

Put the rhubarb and butter in a microwaveable bowl and cook for 30-40 seconds (800 watt) until softened. Set aside.

Mix together the flour, bicarbonate of soda, sugar and rhubarb in a bowl.

Add the egg and milk and mix well.

Divide between 2 large microwaveable mugs. Sprinkle with pistachios.

Microwave separately for 1 1/2 to 3 minutes each (800 watt) until risen and firm.

Tips:

Microwave cooking times vary widely so the cake needs to be watched all the time as it cooks.

Depending on your microwave it could be ready in 1 minute or it could take up to 3 minutes.

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