Orange Rhubarb Pie Recipe
Orange Rhubarb Pie Recipe photo by Taste of Home
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Orange Rhubarb Pie Recipe

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This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 55 min.
MAKES: 6-8 servings


  • 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

Nutritional Facts

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


  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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