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Cream: Rhubarb Orange Cream Pie

Source of Recipe

Cooks


List of Ingredients

One unbaked 9" pie shell
3 eggs, separated
1 1/4 cup sugar
1/4 cup softened butter
3 Tbsp frozen orange juice concentrate
2 1/2 cups rhubarb cut into small pieces (about 3/8")
1/4 cup flour
1/4 tsp salt
1/3 cup chopped pecans



Recipe

Beat egg whites until soft peaks form; add 1/4 cup of sugar and beat until stiff peaks form. Set aside.

Beat egg yolks slightly then mix with butter and orange juice concentrate. Add rhubarb.

In a large bowl blend the flour, salt, and the remaining 1 cup of sugar. Add the egg yolk/rhubarb mixture to this flour mixture (it will be a rather stiff mixture). Fold the egg whites into the rhubarb/flour mixture. Fill the pie shell with this mixture and top with pecans.

Bake at 350°F for 15 minutes, then turn the oven to 325°F and bake 45 minutes longer. The pie should be a beautiful light, golden brown. Cool and serve with ice cream or whipped cream. Delicious!