Quick Rhubarb Mug Cake
A fast and easy 5-minute mug cake featuring tart rhubarb balanced with sweet batter, perfect for a quick dessert or solo treat.
- Prep Time: 3 minutes
- Cook Time: 2 minutes
- Total Time: 5 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1/4 cup chopped fresh or frozen (thawed) rhubarb
- 2 tablespoons granulated sugar
- 4 tablespoons all-purpose flour
- 1/4 teaspoon baking powder
- A pinch of salt
- 3 tablespoons milk (whole or dairy-free alternative)
- 2 tablespoons vegetable oil (or melted butter)
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon cinnamon (optional)
Instructions
- Toss the chopped rhubarb with 1 tablespoon of granulated sugar in your mug. Let it sit for 2 minutes.
- In a small bowl or directly in the mug, combine flour, baking powder, salt, and cinnamon if using. Stir well.
- Add milk, vegetable oil, and vanilla extract. Mix thoroughly with a fork or whisk until smooth.
- Gently fold the rhubarb and its juices into the batter in the mug.
- Microwave on high for 1 minute 30 seconds to 2 minutes, checking at 90 seconds. The cake should rise and look set but moist on top.
- Let cool for 1-2 minutes before serving.
Notes
Do not overcook to avoid dryness; start checking at 90 seconds and add 10-second increments if needed. Use room temperature milk and oil for best results. Toss rhubarb with sugar before mixing to soften and reduce tartness. Let the cake rest briefly after microwaving to finish cooking and settle flavors.
Nutrition
- Serving Size: One mug cake (about
- Calories: 220
- Sugar: 12
- Sodium: 150
- Fat: 9
- Saturated Fat: 1
- Carbohydrates: 30
- Fiber: 2
- Protein: 3
Keywords: rhubarb mug cake, quick dessert, easy mug cake, 5 minute dessert, microwave cake, single serving cake, rhubarb dessert