Unfortunately, custard based fillings don't freeze well. They usually tend to separate and break when they are thawed back out. However, you could freeze a rhubarb filling pie and then just top it with a custard once it is baked off as an alternative. Generally the rhubarb filling you described would be the best base (rhubarb, sugar, and thickener), but you can always add flavorings or other fruits into the mix to change it up a bit. You could give some of these fillings a try if you like: Strawberry-Rhubarb: http://www.kingarthurflour.com/recipes/strawberry-rhubarb-pie-recipe Apple-Rhubarb: http://www.kingarthurflour.com/recipes/rhubarb-apple-crisp-recipe Happy Baking! Jocelyn@KAF

• Reply