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.
Tips & Substitutions
For a richer flavor, consider using freshly squeezed orange juice instead of frozen concentrate. If you prefer a sweeter pie, feel free to increase the sugar slightly or add a touch of vanilla extract. You can also substitute the pecans with walnuts or omit them entirely for a nut-free option. Be sure to adjust the baking time based on your oven's performance, as it can vary significantly.
Serving Suggestions
This Rhubarb Orange Custard Pie is delightful served warm or chilled, topped with a dollop of whipped cream or a scoop of vanilla Ice Cream(Electric Freezer). It pairs beautifully with a light salad or some fresh fruit on the side. For a special occasion, consider serving it alongside Bite-Size Fruit Cakes as a dessert platter.
Storage & Reheating
To store leftovers, cover the pie with plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. If you need to reheat, place individual slices in the microwave for about 30 seconds, or warm the whole pie in a preheated oven at 350°F (175°C) for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb Orange Custard Pie contains roughly 971 calories, with 5g protein, 40g carbohydrates, and 89g fat. Note that it is relatively high in sodium, at 1012mg per serving (44% of the Daily Value).
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).
Frequently Asked Questions
Can I use fresh rhubarb instead of frozen?
Absolutely! Fresh rhubarb is preferred and will give your pie a vibrant flavor. Just ensure to wash and cut it into the same size pieces as specified in the recipe. If you’re using frozen rhubarb, thaw and drain excess moisture before adding it to the mixture.
What can I use if I don't have orange juice concentrate?
If you don't have orange juice concentrate, you can substitute it with an equal amount of fresh orange juice. The flavor will be slightly different, but it will still work well in this recipe. For a more intense orange flavor, consider adding a teaspoon of orange zest.
Can I make this pie ahead of time?
Yes, you can prepare the pie ahead of time. Bake it, let it cool completely, and then cover it tightly before refrigerating. It can be stored for up to 3 days. If you want to serve it warm, reheat in the oven before serving, or enjoy it chilled as a refreshing dessert.
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).