Orange Rhubarb Pie Recipe
Orange Rhubarb Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 55 min.

Ingredients

  • 1-1/4 cups sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons orange juice concentrate
  • 1/4 cup butter, melted
  • 3 eggs, separated
  • 2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces)
  • 1 unbaked pie shell (9 inches)
  • 1/3 cup chopped walnuts

Directions

In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb.
In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture.
Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Orange Rhubarb Pie in Country June/July 1995, p49

Nutritional Facts

1 slice: 383 calories, 18g fat (7g saturated fat), 100mg cholesterol, 257mg sodium, 52g carbohydrate (35g sugars, 1g fiber), 6g protein.

  • 1-1/4 cups sugar, divided
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 3 tablespoons orange juice concentrate
  • 1/4 cup butter, melted
  • 3 eggs, separated
  • 2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces)
  • 1 unbaked pie shell (9 inches)
  • 1/3 cup chopped walnuts
  1. In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb.
  2. In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture.
  3. Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator. Yield: 6-8 servings.
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Originally published as Orange Rhubarb Pie in Country June/July 1995, p49

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