Buttery Rhubarb Baklava Recipe

5 2 2
Buttery Rhubarb Baklava Recipe
Buttery Rhubarb Baklava Recipe photo by Taste of Home
Publisher Photo

Buttery Rhubarb Baklava Recipe

Read Reviews
5 2 2
Publisher Photo
“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
MAKES:
30 servings
TOTAL TIME:
Prep: 45 min. Bake: 35 min. + standing
MAKES:
30 servings
TOTAL TIME:
Prep: 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.
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.
Originally published as Buttery Rhubarb Baklava in Taste of Home April/May 2011, p51

Nutritional Facts

1 piece: 229 calories, 14g fat (5g saturated fat), 16mg cholesterol, 74mg sodium, 27g carbohydrate (21g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Buttery Rhubarb Baklava in Taste of Home April/May 2011, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forButtery Rhubarb Baklava

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
misscleocat User ID: 257578 193944
Reviewed Jun. 15, 2011

"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!!!"

MY REVIEW
Chef_Rachie User ID: 5438039 133630
Reviewed Mar. 30, 2011

"I would make it over and over and over again. This is fantastic coming right out of the oven. Gooey and fantastic"

Loading Image