Rhubarb Orange Cream Pie11 Reviews
“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.” - by Cindy
Original recipe yields 1 - 9 inch pie
- 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.
- 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.
- 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.
- Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
Amount Per Serving (8 total)
- 382 cal
- 14.9 g
- 59.9 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"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 to be ..." See morefrom a gourmet pie shop!! The only thing I had to do differntly is put a foil tent over the pie about 1/2 way through the baking process because it seemed to be browning too much, too quickly."
"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 loved i..." See moret, including my petite 85-year old friend who doesn't care much for rhubarbs. And, to my surprise, they all had 3 servings within a 1.5 hour time bracket! They were all puzzled by the taste of it -- "it doesn't taste like rhubarb pie," as they all put it in their own words. One thought it had a very faint nectarine flavor, the other a bit of berry, another perhaps a tad of baking chocolate powder, and the younger one believed it to have "a tangy hint of possibly orange?," he announced with a question mark in his voice. They talked about it for a long time, each trying to put a finger on what it tasted like -- it was actually fun to see them all trying to come up with a flavor they all agreed with. In liew of this, I would change the name of the recipe to "Mystery Rhubarb Custard Pie." ***** This recipe definetely merits a 5 STAR, even though it doesn't taste like rhubarb pie. NOTE: On step 2 of the recipe instructions, I beat the ingredients very well until the "liquid" was very smooth and "homogenized". Perhaps that's what separates the pie into 3 layers. Also, make sure to cover the pie with foil, during baking, after the merengue tans to a nice color."
Rhubarb Sour Cream Pie
Rhubarb Cream Pie
Just swipe to see more like this.