Rhubarb Orange Cream Pie

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READY IN: 1hr 15mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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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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