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!

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

INFO BOX

• Preparation time - 5 m
• Cooking time - 10 m
• Recipe category - Dessert
• Recipe yield - 2

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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