Rhubarb Orange Cream Pie Recipe - Allrecipes.com

Rhubarb Orange Cream Pie

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings


  1. 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.
  2. 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.
  3. 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.
  4. Bake in preheated oven for 15 minutes. Reduce heat to 325 degrees F (165 degrees C) and bake 45 to 50 minutes longer.
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  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Sep 02, 2003

This is a wonderful way to use up the abundance of rhubarb in your garden!! My husband is not a rhubarb fan but found this pie to be "out of this world". It is quite light, airy and appears to be from a gourmet pie shop!! The only thing I had to do differntly is put a foil tent over the pie about 1/2 way through the baking process because it seemed to be browning too much, too quickly.

Most Helpful Critical Review
Jun 24, 2007

I'm not really sure! :) I'm one of those odd young men that like to bake and try recipes from the internet. This is the first one I neither like or hate. I can't decide if I like it or not. I've had a couple slices now and I can't decide! Hehe!


11 Ratings

Aug 13, 2005

Very light and tasty; not tart at all! It bakes in 3 layers: creamy custard on the bottom, a thin layer of rhubarb cream over it, all topped by a crusty, merengue-like topping. All my 5 guests loved it, including my petite 85-year old friend who doesn't care much for rhubarbs. And, to my surprise, they all had 3 servings within a 1.5 hour time bracket! They were all puzzled by the taste of it -- "it doesn't taste like rhubarb pie," as they all put it in their own words. One thought it had a very faint nectarine flavor, the other a bit of berry, another perhaps a tad of baking chocolate powder, and the younger one believed it to have "a tangy hint of possibly orange?," he announced with a question mark in his voice. They talked about it for a long time, each trying to put a finger on what it tasted like -- it was actually fun to see them all trying to come up with a flavor they all agreed with. In liew of this, I would change the name of the recipe to "Mystery Rhubarb Custard Pie." ***** This recipe definetely merits a 5 STAR, even though it doesn't taste like rhubarb pie. NOTE: On step 2 of the recipe instructions, I beat the ingredients very well until the "liquid" was very smooth and "homogenized". Perhaps that's what separates the pie into 3 layers. Also, make sure to cover the pie with foil, during baking, after the merengue tans to a nice color.

Jun 06, 2004

This recipie was great, i am not a fan of pie crust so i used a graham cracker crust and it was great!

May 06, 2009

5-stars don't even do this justice. This is both unusual AND delicious. The description refers to using orange juice concentrate (the ingredients just call for orange juice) so I used only the orange juice and got a wonderful taste blend that still allowed the unique rhubarb flavor to shine through. Also, I pre-bake this (and any crust that will be filled and baked) crust only for 10 minutes before I add the filling.

Feb 12, 2006

Absolutely one of the best rhubarb recipes. Made more than expected and had to use a larger pie dish. Exceptional flavour, interesting texture and perfect for company. Watch you don't over cook it though. Recommended time is too long.

Jul 23, 2007

Great recipe. My husband especially loved this. I used 3 Tablespoons of frozen orange juice concentrate. Nice change from our regular rhubarb desserts. Amazing flavor!

Jun 07, 2010

I thought this turned out very nice. I accidently used jumbo eggs so there was too much filling and it cooked over the edge of the crust but other than that it was a success.


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  • Calories
  • 382 kcal
  • 19%
  • Carbohydrates
  • 59.9 g
  • 19%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 256 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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