Rhubarb Custard Pie

Creator:

Judy Doyle

In Advance:

The best. Especially if you don’t like rhubarb.

Preheat oven to 375º

Ingredients:

Pastry for a  9 inch pie

  • 3 eggs, separated
  • 1 1/4 cup sugar
  • 1/4 cup soft unsalted butter
  • 3 TB frozen orange juice concentrate, thawed
  • 1/4 cup flour
  • 1/4 tsp salt
  • 2 1/2 cups rhubarb cut into 1/2 inch pieces

Recipe:

  1. Line pie plate with pastry making a high, fluted rim
  2. Beat egg whites until stiff. Add 1/4 cup sugar slowly, beating well until glossy.Set aside
  3. Combine egg yolks, butter and, juice, beat thoroughly
  4. Add remaining sugar, flour and salt to yolk mixture, combining well.
  5. Stir in rhubarb
  6. Gently fold in egg white mixture. Pour into pie shell

Notes:

Bake at 375º on bottom rack of oven for 15 minutes, then lower heat to 325) and bake for 45 – 50 minutes longer