RHUBARB ORANGE CREAM PIE
Even non rhubarb eaters love Rhubarb-Orange Cream pie! It's a never fail recipe and a good way to use up your surplus rhubarb. You can freeze rhubarb so that you can have this pie in any season.
Provided by Olha7397
Categories Dessert
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat egg whites in bowl until stiff.
- Gradually add 1/4 cup sugar, beating well after each addition.
- Add butter and orange concentrate to egg yolks; beat thoroughly.
- Add 1 cup sugar, flour and salt; beat well.
- Add rhubarb to yolk mixture; stir well.
- Gently fold in meringue.
- Pour into pastry-lined pan; sprinkle with pecans.
- Bake on bottom rack in 375 oven 15 minutes.
- Reduce heat to 325 F.
- ;bake 45 to 50 minutes more.
- Cool on rack.
- Makes 6 to 8 servings.
- Farm Journals Best Ever Recipes.
Nutrition Facts : Calories 376.8, Fat 18.5, SaturatedFat 6.4, Cholesterol 94.6, Sodium 258.5, Carbohydrate 49.4, Fiber 2.1, Sugar 34.4, Protein 5.1
FARMHOUSE FRESH: ORANGE - RHUBARB PIE
Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.
Provided by Debber
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
- While that is "working" prepare the pie crust.
- Preheat oven to 400.
- Line pie-plate with bottom pastry; pour in filling; dot with butter.
- Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
- Brush top with milk, sprinkle with sugar.
- Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
- Cool on wire rack.
- Serve as is or with whipped or ice cream.
Nutrition Facts : Calories 688.8, Fat 31.5, SaturatedFat 8.3, Cholesterol 10.5, Sodium 393.8, Carbohydrate 100, Fiber 3.8, Sugar 63.4, Protein 6
RHUBARB CREAM PIE
This recipe was passed down from my grandmother and enjoyed whenever served.
Provided by Jean
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
- Bake in preheated oven for 50 to 60 minutes.
Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g
ORANGE-RHUBARB PIE WITH APRICOTS
Categories Fruit Dessert Bake Thanksgiving Cranberry Orange Apricot Fall Rhubarb Sour Cream Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 8
Number Of Ingredients 13
Steps:
- To make the pie:
- Position rack in lowest third of oven and preheat to 400°F. Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped. Add orange and process until orange is finely chopped. Transfer to bowl. Add rhubarb, cranberries, apricots and flour and toss.
- Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second disk on lightly floured surface to 13-inch round. Cut round into 1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place strips atop pie, forming lattice. Pinch edges to seal strips to crust edge. Fold overhang under strip ends so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool. Serve pie warm or at room temperature with Sour Cream Topping.
- To make the topping:
- Combine sour cream, brown sugar and grated orange peel in small bowl. (Topping can be prepared 2 days ahead. Cover tightly and refrigerate.)
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