{"id":338246,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-26T00:03:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/buttery-rhubarb-baklava\/"},"modified":"2022-07-19T12:21:23","modified_gmt":"2022-07-19T17:21:23","slug":"buttery-rhubarb-baklava","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/buttery-rhubarb-baklava\/","title":{"rendered":"Buttery Rhubarb Baklava"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"
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. \u2014Sue Bolsinger, Anchorage, Alaska<\/p>\n","protected":false},"author":7061,"featured_media":338250,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[305274,304158,304423,304328,305271,304288,304430,304515,307104,304408,304368,306848,304348,304268,305369,305284,304558,324623,307224,304150],"categories-v2":[339206,310461,309438,308821,308984,309216,259620,308830,308880,310155,308813,308745,309603,309000,259483,309377,339919,308910,309177,310270,309434],"coauthors":[305],"recommended_recipes":[{"post_title":"Rhubarb Crisp","post_link":"\/recipes\/rhubarb-crisp\/","post_image":"\/wp-content\/uploads\/2018\/01\/Rhubarb-Crisp_EXPS_TOHcom24_4530_P2_MD_05_14_7b.jpg"},{"post_title":"Rhubarb 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When rhubarb season arrives, I make this rich, sweet baklava so I can share the fruits of my garden. —Sue Bolsinger, Anchorage, Alaska","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"2-1\/2 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 229 calories","fatContent":"14g fat (5g saturated fat)","cholesterolContent":"16mg cholesterol","sodiumContent":"74mg sodium","carbohydrateContent":"27g carbohydrate (21g sugars","fiberContent":"1g fiber)","proteinContent":"3g protein. 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