Title: Rhubarb-Orange Custard Pie
Categories: Pie Dessert
Yield: 6 Servings

3		Eggs, separated
1 1/4	c	Sugar
1/4	c	Soft butter or margarine
3	tb	Frozen orange juice concentrate
1/4	c	Flour
1/4	ts	Salt
2 1/2	c	Rhubarb, cut in 1/2-inch pieces
1/3	c	Chopped pecans

Pastry for 1-crust pie

Beat egg whites until stiff; add 1/4 cup sugar gradually, beating well after each addition. Add butter and juice concentrate to egg yolks; beat thoroughly. Add remaining 1 cup sugar, fl;our, and salt; beat well. Add rhubarb to yolk mixture, stir well. Gently fold in meringue. Pour into pastry lined 9-inch pie pan (make high-fluted rim); sprinkle with nuts. Bake in hot oven (400 F) 40 to 50 minutes. Cool.

[ FARM JOURNAL's Complete Pie Cookbook; 1965 ]

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