Martin’s Rhubarb Strudel

Total Time Prep: 30 min. Bake: 25 min.
Yield 16 servings
Test Kitchen Approved
Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who’s tried it loves it. —Cyndee Sindelar, Princeton, NJ

Ingredients

  • 1-1/2 pounds sliced fresh or frozen rhubarb
  • 1/2 teaspoon ground cinnamon
  • 3/4 cup sugar
  • 1/4 cup raisins
  • 3/4 cup chopped walnuts or almonds, divided
  • 16 sheets frozen phyllo dough (9x14 inches each), thawed
  • 3/4 cup butter, melted
  • 1 tablespoon 2% milk
  • Confectioners' sugar
  • Sweetened whipped cream or vanilla ice cream, optional

Directions

  1. Preheat oven to 375°. Combine the first 4 ingredients; add 1/2 cup walnuts. Set aside.
  2. Place 1 sheet of phyllo dough on a work surface; lightly brush with butter. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Layer with 7 more sheets of phyllo, brushing each layer with butter.
  3. Spoon rhubarb mixture lengthwise over phyllo within 2 in. of a long side; fold in edges to cover filling. Roll up, starting from the long side. Place seam side down in a parchment-lined 15x10x1-in. baking pan. Repeat with remaining phyllo, filling and butter, placing second strudel next to first. Brush both with melted butter and milk.
  4. Sprinkle with remaining walnuts; bake until golden, 25-30 minutes. Remove from oven; sprinkle with confectioner's sugar and serve warm. If desired, serve with whipped cream or vanilla ice cream.

Nutrition Facts

1 piece: 195 calories, 13g fat (6g saturated fat), 23mg cholesterol, 116mg sodium, 20g carbohydrate (12g sugars, 2g fiber), 2g protein.

Although I have always loved strudel, apple strudel was the only kind I ate for many years. But when my Czech husband made his rendition of rhubarb strudel, it became my new favorite. This is a very quick recipe to make, and everyone who’s tried it loves it. —Cyndee Sindelar, Princeton, NJ
Recipe Creator

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