Margie and I call our mother Granny. She's been a granny for over 30 years and the grandchildren and great-grandchildren outnumber the children. Over time, we've stopped calling her Mom when we talk about her and we call her Granny.
She comes to visit me a few times a year. This year, the rhubarb was just coming in and I told her to bring her Rhubarb Orange Cream Pie recipe. I had not had it in over fifteen years, it did not disappoint.
The recipe is copied verbatim, if you have questions, let us know and I'll ask her.
Beat egg whites. Fold in 1/4 c. sugar
Beat egg yolks (in a separate bowl). Fold butter flour, salt, remaining sugar and orange juice into the egg yolks.
Add egg white mixture, then rhubarb.
(At this point she assumes that I know enough to put it in the pie crust* so she did not write it down)
Pecans on top
Bake at 400 for ten minutes
then 350 for 40-45 minutes.
*She made a pie crust and baked it before she put the filling in.
It's done when a knife comes out clean.