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A white cup on a saucer holds a baked mug cake topped with a dollop of cream and a visible spot of fruit filling, set against a neutral background.

Rhubarb Mug Cake

A quick and easy rhubarb mug cake made with pantry staples and cooked rhubarb. This soft, fluffy microwave dessert is ready in just 5 minutes and is perfect for one.
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Dessert
Cuisine Mug Cake
Servings 1 serving
Calories 412 kcal

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Ingredients
 
 

  • 4 tablespoons self raising flour
  • 2 tablespoons sugar
  • 3 tablespoons milk
  • 1 medium egg
  • 1 tablespoon vegetable oil
  • 1/2 teaspoon cinnamon
  • 2 tablespoons cooked rhubarb

Instructions
 

  • In a microwave safe mug, add the egg and beat. Add the milk and oil and mix.
  • Add the flour, sugar and cinnamon. Stir until smooth — don't worry about a few small lumps, they'll cook out.
  • Fold in the diced cooked rhubarb, keeping a few pieces back if you want to press them into the top for looks.
  • Microwave on high for 1 minute 30 seconds to 2 minutes, depending on your microwave's wattage. Start at 90 seconds and add 15-second bursts until the centre springs back when touched.
  • Let it sit for a minute before eating. It's genuinely lava-hot straight out of the microwave.

Video

Notes

Makes 1 serving

Nutrition

Serving: 1servingCalories: 412kcalCarbohydrates: 49gProtein: 11gFat: 20gFiber: 2gNet Carbs: 47g

The information shown is an estimate provided by an online nutrition calculator.

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