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    Rhubarb Orange Cream Pie


    Source of Recipe


    A Cook's Wares

    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.



 

 

 


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