Rhubarb Orange Cream Pie: A Delightful Dessert
Description
This Rhubarb Orange Cream Pie is an enchanting dessert that even those who claim to dislike rhubarb will adore. Combining the tartness of rhubarb with the bright citrus notes of orange, this pie delivers a harmonious balance of flavors, making it a must-try. Itβs an excellent way to use up an abundance of rhubarb, and the good news is that you can freeze rhubarb to enjoy this treat in any season. The creamy filling is complemented by a buttery crust, creating a delightful dessert that will surely impress your family and friends.
Cooking and Preparation Times
| Time | Duration |
|---|---|
| Prep Time | 25 minutes |
| Cook Time | 50 minutes |
| Total Time | 1 hour 15 minutes |
Recipe Category
- Dessert
Keywords
- Rhubarb pie
- Cream pie
- Seasonal dessert
- Easy pie recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 3 |
| Sugar | 1/4 cup |
| Butter | 1/4 cup |
| Regular margarine | 3 tablespoons |
| Sugar | 1 cup |
| Flour | 1/4 cup |
| Salt | 1/4 teaspoon |
| Rhubarb (chopped) | 2 1/2 cups |
| Pecans (chopped) | 1 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 376.8 kcal |
| Total Fat | 18.5 g |
| Saturated Fat | 6.4 g |
| Cholesterol | 94.6 mg |
| Sodium | 258.5 mg |
| Total Carbohydrates | 49.4 g |
| Dietary Fiber | 2.1 g |
| Sugars | 34.4 g |
| Protein | 5.1 g |
Instructions
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Prepare the Meringue: In a mixing bowl, beat the egg whites until stiff peaks form, which typically takes a few minutes. Once stiff, gradually add 1/4 cup of sugar, ensuring to beat well after each addition until the mixture is glossy and smooth.
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Mix the Egg Yolks: In a separate bowl, add the butter and orange concentrate to the egg yolks. Beat the mixture thoroughly until well combined.
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Combine the Ingredients: To the yolk mixture, add 1 cup of sugar, flour, and salt. Mix well until all the ingredients are fully incorporated.
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Add the Rhubarb: Gently fold the chopped rhubarb into the yolk mixture, stirring carefully to maintain the integrity of the rhubarb pieces.
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Incorporate the Meringue: Next, gently fold the prepared meringue into the rhubarb and yolk mixture, ensuring that the meringue is evenly distributed throughout.
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Prepare for Baking: Pour the filling into a pastry-lined pie pan, spreading it evenly. Sprinkle the top with chopped pecans for an added crunch and flavor.
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Bake the Pie: Place the pie on the bottom rack of a preheated oven set at 375Β°F (190Β°C) and bake for 15 minutes. After that, reduce the oven temperature to 325Β°F (160Β°C) and continue baking for an additional 45 to 50 minutes, or until the filling is set and the top is lightly golden.
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Cool and Serve: Once baked, remove the pie from the oven and allow it to cool on a rack for at least 30 minutes. This cooling time will help the filling set up perfectly.
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Enjoy: Slice the pie into 6 to 8 servings and serve it either warm or chilled. This Rhubarb Orange Cream Pie is sure to become a cherished recipe in your dessert repertoire!
This pie not only offers a unique flavor profile thatβs both refreshing and indulgent, but it also showcases the wonderful versatility of rhubarb in desserts. Enjoy this delicious treat with friends and family, and watch as it disappears slice by slice!
