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Rhubarb Orange Cream Pie

 Rhubarb Orange Cream Pie
The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.—Terri Rocheleau, Mauckport, Indiana
8 ServingsPrep: 30 min. Bake: 50 min. + cooling


  • 1 sheet refrigerated pie pastry
  • 3 eggs, separated
  • 1 cup sugar, divided
  • 3 tablespoons orange juice concentrate
  • 1/3 cup all-purpose flour
  • 1/4 teaspoon salt
  • 2-1/2 cups chopped fresh rhubarb
  • 1/4 cup butter, melted
  • 1/3 cup chopped pecans


  • Unroll pastry into a 9-in. pie plate; flute edges.
  • In a small bowl, beat egg whites on medium speed until soft peaks
  • form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on
  • high until stiff peaks form; set aside.
  • In a large bowl, combine egg yolks and orange juice concentrate; stir
  • in the flour, salt and remaining sugar. Stir in rhubarb and butter.
  • Fold in egg white mixture.
  • Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15
  • minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until
  • center is set. Cool on a wire rack for 1 hour. Store in the
  • refrigerator. Yield: 8 servings.

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Rhubarb Orange Cream Pie (continued)

Nutritional Facts: 1 piece equals 364 calories, 18 g fat (8 g saturated fat), 99 mg cholesterol, 242 mg sodium, 47 g carbohydrate, 1 g fiber, 5 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.