Rhubarb Baklava

What a great weekend.  Tipp City had their annual garage sale weekend.  We celebrated my dad's birthday.  Ben worked on the garden.  I worked on our flower beds around the house.  It was so great to be outside in the wonderful weather.

Ben was in garden heaven today.  This year we will have garlic, onions, potatoes, cabbage, lettuce, spinach, asparagus, peas, strawberries, raspberries, blueberries, grapes and 4 types of tomatoes.  We had to skip the zuchini, cucumbers, and bell peppers because the dogs think they are an outdoor buffet.  I picked out one type of tomato this year.  It is called a Pineapple tomato.  I can't wait to try it.  Yeah for the garden and Ben who does all the work!

I was in charge of dessert for my dad's birthday.  He requested anything with rhubarb.  I had a recipe for Rhubarb Baklava pulled aside from Taste of Home that I've wanted to try.  Dad cut some rhubarb from his garden and I got to work.  The end result was so good.  Ben gave it 5 cookies.  I think I'm going 4.5 cookies.  I would give it 5 if there was just a bit more rhubarb.

Rhubarb Baklava (click here to see original recipe)
Ingredients:
20 sheets of Phyllo dough
3/4 cup butter (melted)
1 cup sugar
3 cups finely chopped walnuts
1 1/2- 2 cups finely chopped rhubarb
1 1/2 tsp cinnamon

Directions:
1.  finely dice walnuts and rhubarb.  Combine in bowl with sugar and cinnamon.

2.  Melt butter and brush bottom and sides of a 9x13 pan.
3.  Place one phyllo sheet on bottom of pan.  Brush with butter and then place another sheet on top.  Repeat butter and phyllo layer until 5 sheets and layered.

4.  Place 1/3 of rhubarb mixture on top of the phyllo layers.

5.  Repeat 5 sheet buttered phyllo layers with rhubarb mixture layer.  End with 5 buttered phyllos on top.
6.  Use a sharp knife and cut in diagonals.

7.  Bake at 350 degrees for 35 minutes.