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Buttery Rhubarb Baklava

 Buttery Rhubarb Baklava
“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
30 ServingsPrep: 45 min. Bake: 35 min. + standing

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.
Nutritional Facts: 1 piece equals 229 calories,

2 of 2

Buttery Rhubarb Baklava (continued)

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