📋 Microwave Rhubarb Crisp (in a mug)

rhubarb crisp in a mug, topped with whipped cream with a stick of cinnamon, a spoon on the side and chopped rhubarb and cinnamon sticks strewn around

5 from 6 votes

📋 Microwave Rhubarb Crisp (in a mug)

This Microwave Rhubarb Crisp is an individual rhubarb crisp, made with a small amount of rhubarb and cooked in a mug in the microwave!

Course Dessert, Snack

Cuisine American, Canadian, North American

Keyword apple crisp, microwave, rhubarb

Special Diet Vegetarian

Prep Time 5

Cook Time 3

Total Time 8

Servings serving

Calories 466kcal

Author Terri Gilson

Ingredients

Filling

¾ cup rhubarb (fresh or frozen) * if using frozen, see Top Tips
½ teaspoon vanilla
2 tablespoon white granulated sugar
1 tablespoon brown sugar
¼ teaspoon orange zest
½ teaspoon cinnamon
1 tablespoon all-purpose flour

Topping

3 tablespoon quick rolled oats
1 tablespoon all purpose flour
1 tablespoon brown sugar
½ tablespoon white granulated sugar
½ teaspoon cinnamon
1 tablespoon unsalted butter (cold or frozen - see top tips)

Garnish

2 light whipped cream * I use light real whipped cream (spray bottle)
cinnamon

US Customary - Metric

Get Recipe Ingredients

Instructions

Filling:

Toss chopped rhubarb with brown sugar, white sugar, orange zest, vanilla extract, cinnamon and flour.
¾ cup rhubarb (fresh or frozen), ½ teaspoon vanilla, 2 tablespoon white granulated sugar, 1 tablespoon brown sugar, ¼ teaspoon orange zest, ½ teaspoon cinnamon, 1 tablespoon all-purpose flour
Take a microwave safe mug and fill it with the rhubarb filling.

Topping:

In a small bowl stir in the rolled oats, flour, brown sugar, white sugar and cinnamon. Cut the cold butter in with a pastry blender to create the crisp topping (or see top tip in post for grating frozen butter)
3 tablespoon quick rolled oats, 1 tablespoon all purpose flour, 1 tablespoon brown sugar, ½ tablespoon white granulated sugar, ½ teaspoon cinnamon, 1 tablespoon unsalted butter
Spoon the crisp mixture over the top of the fruit filling. Microwave for about- 2 ½ minutes or until the butter is melted into the topping. Cooking time is based on my 1200W microwave so your timing might vary between 2-3 minutes.
Carefully remove from the microwave (I use an oven mitt) and let stand until cool enough to eat. Be careful because it's going to be really hot at first!

Garnish

Enjoy warm or cold with whipped cream or a big scoop of vanilla ice cream and a sprinkle of cinnamon and additional orange zest.
2 light whipped cream, cinnamon

Notes

Expert Recipe Tips:

- Microwave power matters. Microwave wattages vary—if yours is lower than 1200W, start with 3 minutes and adjust as needed. If it's higher, start with 2 minutes and check to avoid overcooking.

- Use a tall or wider mug to prevent overflow. Choose a mug that's at least 12–14 oz to give the crisp room to rise and bubble without spilling over.

- Balance the sweetness. Taste a small piece of your rhubarb before making the recipe. If it's particularly sweet or mild, you can slightly reduce the sugar. Tart rhubarb needs the full amount for best balance.

- Add texture with nuts. For added crunch, stir in 1 teaspoon of chopped pecans or almonds into the topping mixture before microwaving.

- Microwave-safe whipped topping tip. If you're using store-bought canned whipped cream, wait until the crisp has cooled slightly before adding it. Otherwise, it will melt too quickly.

- Prevent a rubbery topping. Avoid overmixing the topping—cut in the butter just until crumbly. Overworking it can lead to a dense, rubbery texture after microwaving.

- Let it rest for best flavor. Letting the crisp cool for 5 minutes enhances the flavor.

🌡️Storage

Store this recipe for rhubarb crisp for one in an airtight container in the fridge for up to 3 days. Alternatively, once the mug has completely cooled, cover it in plastic wrap and store it right in the mug, in the fridge. You can also freeze it in a sealed container for up to 3 months

Nutrition