Rhubarb Pie With Vanilla, Strawberries and Lemon Balm

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READY IN: 5hrs 45mins
Recipe by YummySmellsca

The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder! **Note: I rendered my own tallow, which gives the crust an "old fashioned doughnut" taste. Otherwise good quality lard works - I haven't done this crust with all shortening.**

Ingredients Nutrition


  1. In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
  2. Drain the juice and set aside.
  3. Heat the oven to 425°F.
  4. Combine the flours, baking powder and salt in a bowl.
  5. Cut in the shortening and tallow until the mixture resembles coarse meal.
  6. Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
  7. Divide into two balls, one about ⅔ of the mass, the other the remaining third.
  8. Wrap the smaller ball in plastic and set aside.
  9. Roll out the larger ball to about 12” in diameter and place in a 10” pie pan, pressing it into place.
  10. Sprinkle bottom with raw sugar (this keeps it from getting soggy!) and place in the fridge.
  11. Add the jam and vanilla to the rhubarb mixture.
  12. Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
  13. Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5).
  14. Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
  15. Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.

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