Best 5 Farmhouse Fresh Orange Rhubarb Pie Recipes

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Indulge in a culinary delight with our Farmhouse Fresh Orange Rhubarb Pie, a harmonious blend of tangy rhubarb and sweet oranges nestled in a flaky, golden crust. This classic dessert combines the vibrant flavors of spring rhubarb and citrusy oranges, creating a taste sensation that will tantalize your palate. Embark on a delightful journey as we guide you through the step-by-step process of crafting this exceptional pie, from preparing the luscious filling to creating the perfect pastry. Along the way, discover additional pie recipes that will expand your baking repertoire and satisfy your sweet cravings.

Here are our top 5 tried and tested recipes!

ORANGE RHUBARB PIE



Orange Rhubarb Pie image

This is one of my favorite ways to use our rhubarb crop. The combination of rhubarb and orange gives this pie a nice flavor.

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 6-8 servings.

Number Of Ingredients 9

1-1/4 cups sugar, divided
1/4 cup all-purpose flour
1/4 teaspoon salt
3 tablespoons orange juice concentrate
1/4 cup butter, melted
3 eggs, separated
2-1/2 cups diced fresh or frozen rhubarb (cut into 1-2-inch pieces)
1 unbaked pie shell (9 inches)
1/3 cup chopped walnuts

Steps:

  • In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 383 calories, Fat 18g fat (7g saturated fat), Cholesterol 100mg cholesterol, Sodium 257mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 1g fiber), Protein 6g protein.

FRESH RHUBARB PIE



Fresh Rhubarb Pie image

Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.

Provided by Carol

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Time 1h30m

Yield 8

Number Of Ingredients 5

4 cups chopped rhubarb
1 ⅓ cups white sugar
6 tablespoons all-purpose flour
1 tablespoon butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Preheat oven to 450 degrees F (230 degrees C).
  • Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
  • Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g

RUSTIC ORANGE-RHUBARB TART



Rustic Orange-Rhubarb Tart image

This rustic rhubarb and orange tart is the perfect light dessert. We love it with fresh rhubarb in the spring, but it also tastes fantastic with frozen fruit. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 12

1 sheet refrigerated pie crust
2 tablespoons apricot preserves
1 cup sliced fresh or frozen rhubarb, thawed
1 can (15 ounces) mandarin oranges, drained
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 cup slivered almonds
1 large egg white, room temperature
1 tablespoon water
1/2 cup white baking chips
1 tablespoon shortening

Steps:

  • On a lightly floured surface, roll out crust into a 14-in. circle. Spread preserves to within 2 inches of edge. Transfer to a parchment-lined baking sheet; set aside., In a large bowl, combine the rhubarb, oranges, 1/2 cup sugar, tapioca and cinnamon; let stand for 15 minutes. Spoon over crust to within 2 in. of edges; sprinkle with almonds. Fold edge of crust over filling, leaving center uncovered., Beat egg white and water; brush over folded pastry. Sprinkle with remaining sugar. Bake at 375° for 30-35 minutes or until crust is golden and filling is bubbly. Using parchment, slide tart onto a wire rack to cool., In a microwave, melt white chips and shortening; stir until smooth. Drizzle over tart.

Nutrition Facts : Calories 432 calories, Fat 18g fat (7g saturated fat), Cholesterol 10mg cholesterol, Sodium 163mg sodium, Carbohydrate 65g carbohydrate (40g sugars, Fiber 2g fiber), Protein 4g protein.

RHUBARB PIE



Rhubarb Pie image

The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!

Provided by Lauren Allen

Categories     Dessert

Time 1h30m

Number Of Ingredients 7

1 batch homemade pie crust (makes two crusts)
6 cups chopped rhubarb ((about seven 15-inch stalks))
1 cup + 1 Tablespoon granulated sugar (, divided)
¼ cup tapioca flour
1 teaspoon orange zest (, (or sub lemon zest))
1 ½ tablespoons butter
1/4 teaspoon ground cinnamon, nutmeg, or cardamom

Steps:

  • Preheat oven to 400 degrees F.
  • Add bottom crust to pie plate.
  • In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
  • Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
  • Cut butter into small pieces and dot over the top of the rhubarb filling.
  • Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
  • Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
  • Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving

ORANGE-KISSED STRAWBERRY RHUBARB PIE



Orange-Kissed Strawberry Rhubarb Pie image

Orange juice and rind add extra flavor to a springtime favorite pie. I came up with this version when I needed to take a dessert to a summer dinner party. I made 2 pies for 8 of us and was lucky to take one piece home. It is one of the best pies I have ever made.

Provided by whodunitrdr

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 1h40m

Yield 8

Number Of Ingredients 12

1 pastry for a 10-inch double crust pie
1 ½ cups white sugar
¼ teaspoon salt
½ teaspoon grated orange peel
¼ cup quick-cooking tapioca
¼ teaspoon ground nutmeg
4 cups rhubarb, cut into 1/2 inch pieces
2 cups fresh strawberries, quartered
¼ cup fresh orange juice
2 tablespoons butter, cut into small chunks
1 tablespoon milk
1 tablespoon white sugar

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
  • Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
  • Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
  • Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 70.1 g, Cholesterol 7.8 mg, Fat 18.2 g, Fiber 3.6 g, Protein 3.8 g, SaturatedFat 5.6 g, Sodium 330.8 mg, Sugar 42.6 g

Tips

1. For the perfect pie crust, use high-quality butter and keep it cold. This will help the crust stay flaky and tender. 2. When rolling out the dough, do so on a lightly floured surface to prevent sticking. 3. To prevent the crust from shrinking, trim the edges and then chill it before baking. 4. If you don't have a pie weight, use dried beans or rice to weigh down the crust while baking. This will help it stay flat and even. 5. For a golden brown crust, brush the top with milk or an egg wash before baking. 6. Let the pie cool completely before serving. This will allow the filling to set and the flavors to develop.

Conclusion

This Alice's Farmhouse Fresh Orange Rhubarb Pie is a delicious and easy-to-make dessert that is perfect for any occasion. It combines the tartness of rhubarb with the sweetness of oranges, all wrapped up in a flaky, buttery crust. With its vibrant filling and golden brown crust, this pie is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a novice in the kitchen, this recipe is a great option to try. With its detailed instructions and helpful tips, you'll be able to create a delicious and beautiful pie that will impress your friends and family. So gather your ingredients and preheat your oven, it's time to bake a Farmhouse Fresh Orange Rhubarb Pie!

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