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.
3 eggs separated
1 1/4 c. white sugar
1/4 c. soft butter
3 tbsp. frozen orange juice concentrate
1/4 c. flour
1/4 tsp. salt
2 1/2 c. chopped rhubarb (frozen or fresh)
1/3 c.pecans
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.
Enjoy!
Kath
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