Rhubarb Orange Custard Pie
A luscious rhubarb orange custard pie with a crisp crust, sweet and tart filling, topped with pecans—perfect for spring gatherings or a delightful dessert treat.
Ingredients
Instructions
- Beat egg whites until stiff.
- Gradually add 1/4 cup sugar, beating well after each addition.
- In a separate bowl, beat egg yolks with butter and orange juice concentrate until well combined.
- Add remaining 1 cup sugar, flour, and salt to the yolk mixture; beat well.
- Add rhubarb to the yolk mixture and stir well.
- Gently fold in the whipped egg whites (meringue).
- Prepare pastry for a 9-inch pie and make a high-fluted rim.
- Pour the rhubarb custard mixture into the pastry-lined pie pan.
- Sprinkle chopped pecans on top.
- Bake in a hot oven at 400°F (200°C) for 40 to 50 minutes until golden and set.
Nutrition & Diet Analysis (per serving)
750
kcal
38% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).