STREAMING NOW: Carnivorous
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
1hr 15mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 3 eggs, separated
  • 14 cup sugar
  • 14 cup soft butter or 14 cup regular margarine
  • 3 tablespoons frozen orange juice concentrate
  • 1 cup sugar
  • 14 cup flour
  • 14 teaspoon salt
  • 2 12 cups rhubarb, cut in ½ inch pieces
  • 1 unbaked 9-inch pie shell, with fluted rim
  • 13 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 Journal’s Best Ever Recipes.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: