Rhubarb-Orange Custard Pie

Preparation info
    • Difficulty

      Medium

Appears in
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

One of Farm Journal’s best recipes

Ingredients

Method

  • Beat egg whites until stiff; add ¼ c. sugar gradually, beating well after each addition.
  • Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 c. sugar, flour and salt; beat well.
  • Add rhubarb to yolk mixture; stir well. Gently fold in meringue. Pour into pastry-lined 9" pie pan (make high-fluted rim); sprinkle with nuts.