RHUBARB ORANGE CREAM PIE

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Rhubarb Orange Cream Pie image

Even non rhubarb eaters love Rhubarb-Orange Cream pie! It's a never fail recipe and a good way to use up your surplus rhubarb. You can freeze rhubarb so that you can have this pie in any season.

Provided by Olha7397

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

3 eggs, separated
1/4 cup sugar
1/4 cup soft butter or 1/4 cup regular margarine
3 tablespoons frozen orange juice concentrate
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 1/2 cups rhubarb, cut in ½ inch pieces
1 unbaked 9-inch pie shell, with fluted rim
1/3 cup chopped pecans

Steps:

  • Beat egg whites in bowl until stiff.
  • Gradually add 1/4 cup sugar, beating well after each addition.
  • Add butter and orange concentrate to egg yolks; beat thoroughly.
  • Add 1 cup sugar, flour and salt; beat well.
  • Add rhubarb to yolk mixture; stir well.
  • Gently fold in meringue.
  • Pour into pastry-lined pan; sprinkle with pecans.
  • Bake on bottom rack in 375 oven 15 minutes.
  • Reduce heat to 325 F.
  • ;bake 45 to 50 minutes more.
  • Cool on rack.
  • Makes 6 to 8 servings.
  • Farm Journal’s Best Ever Recipes.

Nutrition Facts : Calories 376.8, Fat 18.5, SaturatedFat 6.4, Cholesterol 94.6, Sodium 258.5, Carbohydrate 49.4, Fiber 2.1, Sugar 34.4, Protein 5.1

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