Best 2 Rhubarb Orange Cream Pie Recipes

Indulge in a culinary delight with our tantalizing Rhubarb Orange Cream Pie. This extraordinary dessert combines the vibrant flavors of tangy rhubarb and sweet oranges, enveloped in a creamy, velvety filling. Nestled in a flaky, golden crust, each bite offers a symphony of textures and flavors that will leave you craving more. Our comprehensive guide provides two delectable recipes: a classic Rhubarb Orange Cream Pie and a vegan-friendly version that caters to dietary preferences without compromising on taste. Embark on a delightful baking journey with us and discover the secrets behind this timeless dessert.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB ORANGE CREAM PIE

Rhubarb Orange Cream Pie image

Delicious - I bake this for my 93 year old grandmother each rhubarb season, and she just loves it. Like when I was a kid, she says... mmmmm good! Everyone wants some.

Provided by Cindy

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 11

Ingredients

1 (9 inch) unbaked pie crust
¼ cup butter, softened
3 tablespoons orange juice
3 egg yolks
1 teaspoon strawberry flavored Jell-O® mix
1 cup white sugar
¼ cup all-purpose flour
¼ teaspoon salt
3 cups diced rhubarb
3 egg whites
¼ cup white sugar

Steps:

Place oven rack on lowest level. Preheat oven to 375 degrees F (190 degrees C). Line pie pan with pastry, and make high fluted rim.
In a large bowl, combine butter, juice, egg yolks, and strawberry gelatin. Beat thoroughly. Add 1 cup of sugar, flour, and salt; beat well. Stir rhubarb into mixture.
In another bowl, beat egg whites until stiff. Add 1/4 cup sugar slowly, continuing to beat. Fold meringue into rhubarb mixture. Pour filling into pastry shell.
Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.

Nutrition Facts : Calories 382.2 calories, Carbohydrate 59.9 g, Cholesterol 92.1 mg, Fat 14.9 g, Fiber 1.9 g, Protein 4.4 g, SaturatedFat 6.1 g, Sodium 255.9 mg, Sugar 45.2 g

RHUBARB ORANGE CREAM PIE

Rhubarb Orange Cream Pie image

The unique flavor combination in this specialty pie makes it a favorite around my dinner table. The rich, creamy custard-like filling, bits of fresh rhubarb and crunchy pecan topping add a variety of textures my guests rave about.-Terri Rocheleau, Mauckport, Indiana

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1 sheet refrigerated pie pastry
3 eggs, separated
1 cup sugar, divided
3 tablespoons orange juice concentrate
1/3 cup all-purpose flour
1/4 teaspoon salt
2-1/2 cups chopped fresh rhubarb
1/4 cup butter, melted
1/3 cup chopped pecans

Steps:

Unroll pastry into a 9-in. pie plate; flute edges., In a small bowl, beat egg whites on medium speed until soft peaks form. Gradually beat in 1/4 cup sugar, 1 tablespoon at a time, on high until stiff peaks form; set aside., In a large bowl, combine egg yolks and orange juice concentrate; stir in the flour, salt and remaining sugar. Stir in rhubarb and butter. Fold in egg white mixture., Pour into pastry shell; sprinkle with pecans. Bake at 375° for 15 minutes. Reduce heat to 325°. Bake 35-40 minutes longer or until center is set. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts : Calories 364 calories, Fat 18g fat (8g saturated fat), Cholesterol 99mg cholesterol, Sodium 242mg sodium, Carbohydrate 47g carbohydrate (29g sugars, Fiber 1g fiber), Protein 5g protein.

Tips:

Use fresh rhubarb: Fresh rhubarb stalks should be firm and crisp, with no signs of wilting or bruising.
Prepare the rhubarb properly: Before using, trim the ends of the rhubarb stalks and remove any leaves. Cut the rhubarb into small pieces for easier cooking.
Don't overcook the rhubarb: Overcooked rhubarb will become mushy and lose its vibrant color. Cook it just until it is tender-crisp, about 5-7 minutes.
Use a combination of sugar and cornstarch: This will help to thicken the rhubarb filling and prevent it from becoming too runny.
Don't overfill the pie crust: Leave about 1/2 inch of space around the edges of the pie crust to allow for expansion during baking.
Bake the pie at a high temperature: This will help to create a golden brown crust and prevent the filling from becoming runny.

Conclusion:

With its sweet-tart filling and flaky crust, this Rhubarb Orange Cream Pie is a delicious and refreshing treat that is perfect for any occasion. Whether you are serving it for dessert at a summer gathering or enjoying it as a special treat, this pie is sure to be a hit. So next time you have a craving for something sweet and tangy, give this Rhubarb Orange Cream Pie a try – you won't be disappointed!