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Orange Rhubarb Pie

 Orange Rhubarb Pie
This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.
6-8 ServingsPrep: 20 min. Bake: 55 min.


  • 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


  • 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.

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Orange Rhubarb Pie (continued)

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