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How to prevent soggy crust for rhubarb squares?

Cobbled together a recipe for rhubarb squares or (crisp) that initially tastes great. After a day or two the crusts get soggy.
I do not mind the top layer so much, but not the bottom.
Covering the squares or putting in a covered container is a definite no no.
Would putting an egg wash or some other glaze on the bottom layer and doing a short pre-bake help?

Bake the bottom crust about 7-10 minutes w/o anything in it. Taking out after about 5 min and brushing w/ a beaten egg white is not a bad idea, either.

And be sure you have enough flour (or cornstarch, or instant tapioca) w/ your rhubarb to absorb and hold onto all the juice. If the juice is held by the starch, it won’t seep into the crust.

This entry was posted on Tuesday, March 2nd, 2010 at 11:26 pm and is filed under squares. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

6 Responses to “How to prevent soggy crust for rhubarb squares?”

  1. yes. pre bake it with an egg wash that will give you a better seal or even use some fuit preserves to brush across crust. then bake then fill
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  2. well I know that to have a crusty shell for baking, you can glaze the top with milk.
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  3. A prebake would definitely help. It what I do with Lemon Bars. An eggwash and glaze would get wet after a while.
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  4. An egg wash (or heavy cream wash) and pre-baking the crust might help. You might also put a thin layer of graham cracker crumbs over the crust…….
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  5. Pies do the same thing. Rhubarb has a lot of juice. Try an egg wash and mixing in some cornstarch with the rhubarb ( it will thicken the sauce.)
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  6. Bake the bottom crust about 7-10 minutes w/o anything in it. Taking out after about 5 min and brushing w/ a beaten egg white is not a bad idea, either.

    And be sure you have enough flour (or cornstarch, or instant tapioca) w/ your rhubarb to absorb and hold onto all the juice. If the juice is held by the starch, it won’t seep into the crust.
    References :

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