Rhubarb Orange Cream Pie
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Serves:
-
8
ingredients
directions
- 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.
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RECIPE SUBMITTED BY
Olha7397
Canada