Rhubarb-Pistachio Mugcakes

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.