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Rhubarb Custard Pie

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Ingredients
  Pastry 1 (For A Single Crust Pie)
  Sugar 1 Cup (16 tbs)
  All purpose flour 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Egg yolks 3
  Frozen orange juice concentrate 3 Tablespoon
  Butter/Margarine 2 Tablespoon, softened
  Fresh rhubarb/1 package, 16 ounce frozen rhubarb, thawed 1 Pound, cut into 1/2 inch pieces to make 3 cups
  Egg whites 3
  Sugar 1⁄3 Cup (5.33 tbs)
  Chopped pecans 2⁄3 Cup (10.67 tbs)
Directions

Prepare and roll pastry into a 12-inch circle.
Line a 9-inch pie plate.
Trim pastry to 1/2 inch beyond edge of pie plate.
Flute edge; do not prick pastry.
In large bowl combine 1 cup sugar, flour, and salt.
Add egg yolks, juice concentrate, and butter or margarine; beat till smooth with rotary beater.
Stir in rhubarb.
Beat egg whites till soft peaks form (tips curl over).
Gradually add 1/3 cup sugar, beating till stiff peaks form (tips stand straight).
Gently fold whites into rhubarb mixture.
Pour into pastry shell; sprinkle with nuts.
Bake in 325° oven for 55 minutes.
If desired, garnish with whipped cream.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Dessert
Method: 
Baked
Ingredient: 
Rhubarb

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