Rhubarb Orange Cream Pie

• 3 eggs, separated
• 1/4 cup sugar
• 1/4 cup soft butter or 1/4 cup regular margarine
• 3 tablespoons frozen orange juice concentrate
• 1 cup sugar
• 1/4 cup flour
• 1/4 teaspoon salt
• 2 1/2 cups rhubarb, cut in 1/2 inch pieces
• 1 unbaked 9-inch pie shell, with fluted rim
• 1/3 cup chopped pecans

1. Beat egg whites in bowl until stiff.
2. Gradually add 1/4 cup sugar, beating well after each addition.
3. Add butter and orange concentrate to egg yolks; beat thoroughly.
4. Add 1 cup sugar, flour and salt; beat well.
5. Add rhubarb to yolk mixture; stir well.
6. Gently fold in meringue.
7. Pour into pastry-lined pan; sprinkle with pecans.
8. Bake on bottom rack in 375 oven 15 minutes.
9. Reduce heat to 325 F.
10. ;bake 45 to 50 minutes more.
11. Cool on rack.
12. Makes 6 to 8 servings.
13. Farm Journal's Best Ever Recipes.

eggs, sugar, butter, orange juice, sugar, flour, salt, rhubarb, pie shell, pecans

Taken from www.food.com/recipe/rhubarb-orange-cream-pie-89351 (may not work)