Strawberry Rhubarb Buckle with Cheesecake Topping. Photo and recipe by Irvin Lin of Eat the Love.

Strawberry Rhubarb Buckle with Cheesecake Topping

A buckle is basically a coffee cake with a mid-country comfort name. This buckle, however, is a combo platter of coffee cake, spring fruit and a cheesecake topping that will have you diving in for seconds. Don’t be intimidated by the layering of the ingredients in the instructions, as the recipe is easy to make.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 450 kcal
Author Irvin


Cheesecake topping

  • 8 ounces cream cheese at room temperature 1 brick
  • 1/2 cup white granulated sugar 100 g
  • 2 teaspoon vanilla extract

Cake batter

  • 1 cup unsalted butter at room temperature 2 sticks or 225 g
  • 1 1/2 cups white granulated sugar 300 g
  • 1 tablespoon baking powder
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon ground ginger
  • 2 large eggs
  • 2 3/4 cups all-purpose flour 385 g
  • 2 cups whole milk
  • 3 cups sliced strawberries 370 g
  • 2 cups 1/2-inch sliced rhubarb 200 g or about 3 fat stalks/6 skinny stalks

To finish

  • Powdered sugar


  1. Preheat the oven to 375°F. Lightly spray a 9 x 13 x 2-inch baking pan with cooking oil. Line the bottom and sides of the baking pan with parchment paper
  2. Make the cheesecake topping by placing the cream cheese, sugar and vanilla in the bowl of stand mixer fitted with the paddle attachment. Cream until combined, with the cream cheese clinging to the side of the bowl. Scoop out the cheesecake topping with a silicon or rubber spatula and place in a bowl.
    cream together the sugar, cream cheese and vanilla.
  3. In the same mixing bowl (no need to clean it) make the cake batter by mixing the butter, sugar, baking powder, salt, and ground ginger together until the butter looks creamy and clings to the side of the bowl. Add the eggs, one at a time, mixing and scraping down the sides with a silicon or rubber spatula between additions.
  4. Add the 1 cup of flour to the batter and mix to incorporate. Drizzle in 1 cup of the milk as the mixer is on low speed, and then stop and scrape down the sides of the bowl. Don’t worry if the batter looks broken. Repeat the process again, then add the final 3/4 cup of flour to the batter and mix thoroughly so it is well blended.
    Add the flour and milk in separate stages.
  5. Scrape the cake batter into the prepared pan, spread it evenly on the bottom, then sprinkle the strawberries and rhubarb all over the top of the cake batter, pressing the fruit slightly into the cake batter.
    pour the batter into the pan. Spread out evenly on the bottom.
  6. Spoon the cheesecake topping over the fruit in small tablespoon rounds. Cover with aluminum foil and bake in the oven for 25 minutes. Remove the foil, and continue to bake 35 to 40 minutes or until the edges of the cake are golden brown and a toothpick inserted into the middle of the cake comes out clean. Let cool in the pan completely and then dust with powdered sugar right before serving.
    after sprinkling the fruit over the cake batter, add the cheesecake topping.

Recipe Notes

Adapted from a recipe from Taste of the South Magazine