Terribly sorry, everyone. I have been dreadful about posting over the last couple of weeks due to a trip home and a computer being upgraded. I also seem to have contracted a penchant for writing rather like a 19th-century Englishwoman, which may or may not be due to the fact that I have reread all of my favorite Jane Austen novels over the last several weeks.
Anyways, my love for Emma and Pride and Prejudice is not why you are here. My trip home was rather a whirlwind, mostly spent with family and much of it spent in the car on the five-hour drive to Iowa (which was quite pretty, actually). However, I did manage to take a few pictures of my grandma Nancy's famous rhubarb cream pie, homemade the day of my arrival by my mom. I can thus claim no credit for this recipe, but I do hope to pick up some rhubarb at the farmer's market this weekend to try to recreate it in my (much smaller) kitchen.
1 1/2 cups sugar
1/4 cup flour
3/4 teaspoon nutmeg
3 eggs, beaten
4 cups (or more) rhubarb, roughly chopped
For crust: Add flour, salt, sugar, and butter to the bowl of a food processor. Process until a coarse meal forms, about 10 seconds. Add ice water by the tablespoon, and process until dough holds together without being sticky, about 30 seconds. If too crumbly, add more ice water by the tablespoon until it comes together. Separate dough into two balls and flatten slightly. Cover in plastic wrap and refrigerate for at least 1 hour, and up to 1 day.
Preheat oven to 400 degrees. Roll out each ball of dough into a 12-inch round. Place one in pie tin and crimp edges to form crust. Cut the other into 1-inch strips and set aside. Mix sugar, flour, nutmeg, and salt in a large bowl. Add eggs and mix until blended. Stir in rhubarb and mix until just combined. Pour filling into prepared crust. Braid 1-inch strips of crust over filled pie, working one at a time, to create a lattice. Trim edges and press down edge of crust with a fork. Bake for 50 minutes, until top is golden brown.