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Rhubarb Orange Cream Pie

Rhubarb Orange Cream Pie

Cindy

Cindy

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

M.A.H.
19

M.A.H.

9/2/2003

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 from 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.

CYBERGIFTS
16

CYBERGIFTS

8/13/2005

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 it, 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.

MANNDA
10

MANNDA

6/6/2004

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

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