Rhubarb Orange Cream Pie

11

"Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some."

Ingredients

servings 382 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 382 kcal
  • 19%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 59.9g
  • 19%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 256 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

  1. Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
  2. In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
  3. In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

11
  1. 11 Ratings

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This is a wonderful way to use up the abundance of rhubarb in your garden!! My husband is not a rhubarb fan but found this pie to be "out of this world". It is quite light, airy and appears ...

Very light and tasty; not tart at all! It bakes in 3 layers: creamy custard on the bottom, a thin layer of rhubarb cream over it, all topped by a crusty, merengue-like topping. All my 5 guests l...

This recipie was great, i am not a fan of pie crust so i used a graham cracker crust and it was great!