 |
Prep Time: 25 Minutes Cook Time: 50 Minutes |
Ready In: 75 Minutes Servings: 8 |
|
Even non rhubarb eaters love Rhubarb-Orange Cream pie! It’s a never fail recipe and a good way to use up your surplus rhubarb. You can freeze rhubarb so that you can have this pie in any season. 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 |
Directions:
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. Makes 6 to 8 servings.
13. Farm Journals Best Ever Recipes.
|
|