Rhubarb Orange Cream Pie Recipe

Name: Rhubarb Orange Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggs, separated; 1/4 cup sugar; 1/4 cup soft butter or 1/4 cup regular margarine; 3 tablespoons frozen orange juice concentrate; 1 cup sugar; 1/4 cup flour; 1/4 teaspoon salt; 2 1/2 cups rhubarb, cut in 1/2 inch pieces; 1 unbaked 9-inch pie shell, with fluted rim; 1/3 cup chopped pecans

Servings: persons

3 eggs, separated
1/4 cup sugar
1/4 cup soft butter or 1/4 cup regular margarine
3 tablespoons frozen orange juice concentrate
1 cup sugar
1/4 cup flour
1/4 teaspoon salt
2 1/2 cups rhubarb, cut in 1/2 inch pieces
1 unbaked 9-inch pie shell, with fluted rim
1/3 cup chopped pecans

1
Beat egg whites in bowl until stiff.
2
Gradually add 1/4 cup sugar, beating well after each addition.
3
Add butter and orange concentrate to egg yolks; beat thoroughly.
4
Add 1 cup sugar, flour and salt; beat well.
5
Add rhubarb to yolk mixture; stir well.
6
Gently fold in meringue.
7
Pour into pastry-lined pan; sprinkle with pecans.
8
Bake on bottom rack in 375 oven 15 minutes.
9
Reduce heat to 325 F.
10
;bake 45 to 50 minutes more.
11
Cool on rack.
12
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546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 eggs, separated, 1/4 cup sugar, 1/4 cup soft butter or 1/4 cup regular margarine, 3 tablespoons frozen orange juice concentrate, and more.

Yes, Rhubarb Orange Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Rhubarb Orange Cream Pie

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