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Buttery Rhubarb Baklava


  • 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.

Nutrition Facts

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


Average Rating:
  • misscleocat
    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!!!

  • Chef_Rachie
    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

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