Orange Rhubarb Pie

Health score
1%
Orange Rhubarb Pie
75 min.
8
354kcal

Suggestions


Indulge in the delightful combination of sweet and tart with this Orange Rhubarb Pie, a dessert that is sure to impress your family and friends. With its vibrant flavors and inviting aroma, this pie is a perfect way to celebrate the fresh produce of the season. The unique pairing of tangy rhubarb and zesty orange juice creates a refreshing filling that dances on your palate, while the buttery crust provides a satisfying crunch.

Whether you're hosting a gathering or simply treating yourself to a homemade dessert, this pie is an excellent choice. It’s not only easy to prepare but also offers a beautiful presentation that will make any table shine. The addition of chopped walnuts adds a delightful texture and nutty flavor, enhancing the overall experience of each bite.

Ready in just 75 minutes, this Orange Rhubarb Pie serves eight, making it a fantastic option for sharing. With a caloric count of 354 kcal per serving, it strikes a balance between indulgence and moderation. So, roll up your sleeves and get ready to create a dessert that will leave everyone asking for seconds. Your kitchen will be filled with the warm, inviting scent of baking, and your taste buds will thank you for this delicious treat!

Ingredients

  • 1.3 cups sugar divided
  • 0.3 cup flour all-purpose
  • 0.3 teaspoon salt 
  • tablespoons orange juice concentrate 
  • 0.3 cup butter melted
  •  eggs separated
  • 2.5 cups rhubarb fresh diced cut into 1-2-inch pieces)
  •  pie crust dough (9 inches)
  • 0.3 cup walnut pieces chopped

Equipment

  • bowl
  • oven
  • wire rack
  • aluminum foil

Directions

  1. 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.
  2. Add rhubarb.
  3. 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.
  4. Pour into pie shell. top with nuts.
  5. 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

Calories354kcal
Protein5.6%
Fat40.41%
Carbs53.99%

Properties

Glycemic Index
28.51
Glycemic Load
24.18
Inflammation Score
-3
Nutrition Score
7.1613043805827%

Flavonoids

Cyanidin
0.13mg
Catechin
0.83mg
Epicatechin
0.19mg
Epicatechin 3-gallate
0.23mg

Nutrients percent of daily need

Calories:354.2kcal
17.71%
Fat:16.27g
25.03%
Saturated Fat:6.22g
38.9%
Carbohydrates:48.91g
16.3%
Net Carbohydrates:47.21g
17.17%
Sugar:33.46g
37.17%
Cholesterol:76.63mg
25.54%
Sodium:231.03mg
10.04%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.07g
10.14%
Manganese:0.37mg
18.52%
Vitamin C:11.15mg
13.52%
Vitamin K:13.43µg
12.79%
Selenium:8.54µg
12.2%
Folate:41.71µg
10.43%
Vitamin B2:0.17mg
9.86%
Vitamin B1:0.14mg
9.04%
Phosphorus:79.48mg
7.95%
Iron:1.28mg
7.13%
Fiber:1.71g
6.82%
Vitamin A:327.46IU
6.55%
Copper:0.12mg
6.22%
Potassium:216.08mg
6.17%
Calcium:55.6mg
5.56%
Vitamin B3:1.05mg
5.25%
Magnesium:20.39mg
5.1%
Vitamin B5:0.46mg
4.55%
Vitamin B6:0.09mg
4.52%
Vitamin E:0.61mg
4.06%
Zinc:0.54mg
3.62%
Vitamin B12:0.16µg
2.65%
Vitamin D:0.33µg
2.2%