Martin’S Rhubarb Strudel Recipe

Name: Martin’S Rhubarb Strudel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 pounds sliced fresh or frozen rhubarb; 1/2 teaspoon ground cinnamon; 3/4 cup sugar; 1/4 cup raisins; 3/4 cup chopped walnuts or almonds, divided; 16 sheets frozen phyllo dough (9x14 inches each), thawed; 3/4 cup butter, melted; 1 tablespoon 2% milk; Confectioners' sugar; Sweetened whipped cream or vanilla ice cream, optional

Servings: persons

1-1/2 pounds sliced fresh or frozen rhubarb
1/2 teaspoon ground cinnamon
3/4 cup sugar
1/4 cup raisins
3/4 cup chopped walnuts or almonds, divided
16 sheets frozen phyllo dough (9x14 inches each), thawed
3/4 cup butter, melted
1 tablespoon 2% milk
Confectioners' sugar
Sweetened whipped cream or vanilla ice cream, optional

1
Preheat oven to 375u00b0. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
2
Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter.
3
Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
4
Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-1/2 pounds sliced fresh or frozen rhubarb, 1/2 teaspoon ground cinnamon, 3/4 cup sugar, 1/4 cup raisins, and more.

Yes, Martin’S Rhubarb Strudel falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Martin’S Rhubarb Strudel

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