Hi Gloria, while you can freeze and bake many fruit pies, rhubarb is notorious for releasing an excess of water after it has been frozen. Because of this, we'd be wary about freezing rhubarb because of the likelihood that the pie filling would turn out soupy and the bottom crust will be soggy upon thawing. We'd recommend avoiding freezing rhubarb pie if possible, but if you're committed to giving it a try, you'll want to use a strong thickener (like Instant ClearJel) and consider increasing the amount that's used by up to 1.5x. Good luck! Kye@KAF

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