Buttery Rhubarb Baklava

Buttery Rhubarb Baklava Recipe

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Lori Brown


I have not made this recipe yet, but it looks delicious. This was Taste of Home April and May issue.

★★★★★ 1 vote
Makes 2 1/2 dozen
45 Min
35 Min


1 c
butter, melted
sheets phyllo dough (14 x 9)
3 c
finely chopped walnuts
1 1/2 c
finely chopped fresh or frozen rhubarb
1 c
1 1/2 tsp
ground cinnamon
1 1/2 c

How to Make Buttery Rhubarb Baklava


  • 1Brush a 13 x 9 baking pan with some of the butter. Unroll phyllo dough; trim to fit into the pan. In a large bowl, combine the walnuts, rhubarb,sugar and cinnamon.
  • 2Layer 5 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.
  • 3Using a sharp knife, cut baklava into 1 1/2 in. diamond shapes. Bake at 350 degrees 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 bakers rack. Cover and let stand for several hours or overnight.
  • 4If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

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About Buttery Rhubarb Baklava

Course/Dish: Other Desserts