Rhubarb Orange Cream Pie Recipe

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Rhubarb Orange Cream Pie Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Rhubarb Orange Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p168

Nutritional Facts

1 piece: 364 calories, 18g fat (8g saturated fat), 99mg cholesterol, 242mg sodium, 47g carbohydrate (29g sugars, 1g fiber), 5g protein.

  • 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
  1. Unroll pastry into a 9-in. pie plate; flute edges.
  2. 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.
  3. 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.
  4. 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.
Originally published as Rhubarb Orange Cream Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p168

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