BUTTERY RHUBARB BAKLAVA

Buttery Rhubarb Baklava image

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

Provided by Taste of Home

Time 1h20m

Yield 2-1/2 dozen.

Number Of Ingredients 7

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

Steps:

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.

Nutrition Facts : Calories 229 calories, Fat 14g fat (5g saturated fat), Cholesterol 16mg cholesterol, Sodium 74mg sodium, Carbohydrate 27g carbohydrate (21g sugars, Fiber 1g fiber), Protein 3g protein.