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 a 1 1/2 in diamond shapes. Bake at 350 degrees for 35-40 mins 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.
Tip- If using frozen rhubarb, measure it while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally Submitted
7/6/2011
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