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Total Time
1hr 15mins
Prep 25 mins
Cook 50 mins

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.

Ingredients Nutrition

  • 3 eggs, separated
  • 14 cup sugar
  • 14 cup soft butter or 14 cup regular margarine
  • 3 tablespoons frozen orange juice concentrate
  • 1 cup sugar
  • 14 cup flour
  • 14 teaspoon salt
  • 2 12 cups rhubarb, cut in ½ inch pieces
  • 1 unbaked 9-inch pie shell, with fluted rim
  • 13 cup chopped pecans

Directions

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