Buttery Rhubarb Baklava Recipe

Buttery Rhubarb Baklava Recipe photo by Taste of Home

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“I like to take treats to my co-workers at the nursery/gift shop where I work. When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden.” —Sue Bolsinger, Anchorage, Alaska

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Buttery Rhubarb Baklava Recipe

Prep: 45 min. Bake: 35 min. + standing

Yield: 30 Servings

45 35 80

Ingredients

1 cup butter, melted
20 sheets phyllo dough (14 inches x 9 inches)
3 cups finely chopped walnuts
1-1/2 cups finely chopped fresh or frozen rhubarb
1 cup sugar
1-1/2 teaspoons ground cinnamon
1-1/2 cups honey

Directions

Brush a 13-in. x 9-in. baking pan with some of the butter. Unroll phyllo dough; trim to fit into pan. In a large bowl, combine the walnuts, rhubarb, sugar and cinnamon.
Layer five sheets of phyllo dough in prepared pan, brushing each with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with remaining phyllo dough, brushing each sheet with butter.
Using a sharp knife, cut baklava into 1-1/2-in. diamond shapes. Bake at 350° for 35-40 minutes or until golden brown. In a small saucepan, heat honey over low heat until thinned. Pour over warm baklava. Cool completely on a wire rack. Cover and let stand for several hours or overnight. Yield: 2-1/2 dozen.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 piece equals 229 calories, 14 g fat (5 g saturated fat), 16 mg cholesterol, 74 mg sodium, 27 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Buttery Rhubarb Baklava in Taste of Home April/May 2011, p51

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Reviewed on Jun. 15, 2011 by misscleocat

I am with chef_rachie. This is so fantastic!!! Don't change a thing, just make it according to directions. I do have a few little ideas though...what about peaches, apples, etc. I will have to try it some time but this recipe is really hard to beat!!!