Rhubarb Orange Custard Pie - cooking recipe

Ingredients

1 pastry dough, for 1-crust pie
3 eggs, separated plus
1 egg white
1 1/4 cups sugar
1/4 cup softened butter or 1/4 cup margarine
3 tablespoons frozen orange juice concentrate
1/4 cup flour
1/4 teaspoon salt
2 1/2 cups rhubarb, cut in 1/2-inch pieces
1 cup chopped nuts

Preparation

Beat the egg whites until stiff.
Add 1/4 cup sugar gradually beating well after each addition.
Add butter and OJ concentrate to the egg yolks and beat thoroughly.
Add remaining 1 cup sugar, flour and salt.
Beat well.
Add rhubarb to the egg yolk mixture and stir well.
Gently fold in meringue mixture.
Pour into unbaked 9\" pie shell and sprinke with nuts.
Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
Remove foil and bake until set 10-20 minutes more.