rhubarb pies: flour and juice don't mix well
Posted in the Pies Forum
#1 Jul 25, 2010
I bake rhubarb pies, using a recipe that calls for 1 cp sugar and 6 tbsp flour with 4 cups chopped rhubarb. 1/4 of the flour-sugar mix goes on the bottom and the rest on top of the filling.
The flour-sugar on top of the filling sometimes 'cakes', not combining with the rhubarb juice.
Does anyone have suggestion as to how I can ensure that the dry ingredients combine well with rhubarb juice?
Thanks for any suggestions.
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