Rhubarb Orange Cream Pie

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.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• 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

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.