Comments on: How to prevent soggy crust for rhubarb squares? http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/ Fri, 02 Sep 2011 16:18:24 +0000 hourly 1 http://wordpress.org/?v=3.2.1 By: Sugar Pie http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-867 Sugar Pie Wed, 03 Mar 2010 12:04:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-867 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.<br><b>References : </b><br> 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.
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]]> By: bumblebee http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-866 bumblebee Wed, 03 Mar 2010 11:35:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-866 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.)<br><b>References : </b><br> 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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]]> By: TX2step http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-865 TX2step Wed, 03 Mar 2010 11:22:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-865 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.......<br><b>References : </b><br> 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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]]> By: Serena T http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-864 Serena T Wed, 03 Mar 2010 10:52:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-864 A prebake would definitely help. It what I do with Lemon Bars. An eggwash and glaze would get wet after a while.<br><b>References : </b><br> 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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]]> By: chasiwbow http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-863 chasiwbow Wed, 03 Mar 2010 10:19:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-863 well I know that to have a crusty shell for baking, you can glaze the top with milk.<br><b>References : </b><br> well I know that to have a crusty shell for baking, you can glaze the top with milk.
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]]> By: M ♥ C http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares/#comment-862 M ♥ C Wed, 03 Mar 2010 09:56:59 +0000 http://www.wsquarew.com/squares/how-to-prevent-soggy-crust-for-rhubarb-squares#comment-862 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<br><b>References : </b><br> 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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