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Publisher Photo
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.
Recommended: Top 10 Rhubarb Recipes
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Rhubarb Custard Pie in Light & Tasty April/May 2003, p43

Nutritional Facts

1 piece: 333 calories, 12g fat (5g saturated fat), 62mg cholesterol, 213mg sodium, 53g carbohydrate (0 sugars, 1g fiber), 5g protein.

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  • 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
  1. 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.
  2. 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.
  3. 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.
Originally published as Rhubarb Custard Pie in Light & Tasty April/May 2003, p43

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