Memorial Day Cobbler

I picked up some rhubarb at the Farmer's Market, baked a cobbler (and a pecan-chocolate chunk pie), set the table. The giant pork roast is on the grill. Happy Memorial Day Weekend, everyone. See you at the parade.

Strawberry-Rhubarb Cobbler
Serves 8

4 cups local strawberries, stemmed and halved if large
1 cup chopped rhubarb
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup (1 stick) unsalted butter, softened
1 egg yolk
1/2 teaspoon pure vanilla extract
1/2 cup unbleached all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder

1.Preheat oven to 375 degrees. Combine the berries, rhubarb, 1/4 cup sugar, and cornstarch in a bowl and let stand, stirring once or twice, until the sugar is dissolved.
2. Cream together the butter and remaining 1/2 cup sugar with an electric mixer until fluffy, about 3 minutes. Beat in the egg yolk and vanilla, scraping down the sides of the bowl as necessary. Beat in the flour, salt, and baking powder until incorporated.
3. Scrape the strawberry-rhubarb mixture into an 8-inch square baking pan. Drop tablespoonfuls of the cobbler dough on top of the fruit. Bake until the dough is golden brown and the fruit is bubbling, 45 to 55 minutes. Let cool on a wire rack and serve warm or at room temperature.