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Easy Rhubarb Pie

 Easy Rhubarb Pie
Rhubarb adds a slightly tart flavor and a fruity touch of spring to this homemade custard pie. Our Test Kitchen staff cooked up this lighter variation on that classic favorite.
8 ServingsPrep: 15 min. Bake: 55 min. + cooling


  • 1 sheet refrigerated pie pastry
  • 1-1/4 cups sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons orange juice concentrate
  • 2 egg yolks
  • 1 tablespoon butter, melted
  • 3 cups sliced fresh or frozen rhubarb, thawed and drained
  • 3 egg whites
  • 1/4 cup chopped walnuts


  • Roll out pastry to fit a 9-in. pie plate. Transfer to pie plate
  • coated with cooking spray; trim and flute edges. In a large bowl,
  • combine 1 cup sugar, flour and salt. Stir in the juice concentrate,
  • yolks and butter; mix well. Add rhubarb.
  • In a bowl, beat egg whites until soft peaks form. Gradually beat in
  • remaining sugar until stiff peaks form. Fold into rhubarb mixture.
  • Pour into pie shell. Sprinkle with nuts.
  • Bake at 375° for 15 minutes. Reduce heat to 325°; bake 40-45
  • minutes longer or until golden. Cover loosely with foil during the
  • last 10 minutes if crust is browning too quickly. Cool on a wire
  • rack for 1 hour. Store in the refrigerator. Yield: 8 servings.

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Easy Rhubarb Pie (continued)

Nutritional Facts: One serving (1 piece) equals 333 calories, 12 g fat (5 g saturated fat), 62 mg cholesterol, 213 mg sodium, 53 g carbohydrate, 1 g fiber, 5 g protein.