Buttery Rhubarb Baklava – a delicious recipe with butter, phyllo, walnuts, frozen rhubarb, sugar, ground cinnamon. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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 350u00b0 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.
1312
kcal
Calories
103
g
Fat
104
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Buttery Rhubarb Baklava falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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