Raspberry Custard Kuchen Recipe

Name: Raspberry Custard Kuchen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/2 cups all-purpose flour, divided; 1/2 teaspoon salt; 1/2 cup cold butter or 1/2 cup margarine; 2 tablespoons whipping cream; 1/2 cup sugar; 3 cups fresh raspberries; TOPPING; 1 cup sugar, 1; 1 tablespoon all-purpose flour; 2 eggs, beaten; 1 cup whipping cream; 1 teaspoon vanilla extract

Servings: persons

1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or 1/2 cup margarine
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
TOPPING
1 cup sugar, 1
1 tablespoon all-purpose flour
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

1
In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs.
2
Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan.
3
Combine the sugar and remaining flour; sprinkle over crust.
4
Arrange raspberries over crust.
5
For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
6
Bake at 375 degrees F for 40-45 minutes or until lightly browned.
7
Serve warm or chilled. Store in refrigerator.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, divided, 1/2 teaspoon salt, 1/2 cup cold butter or 1/2 cup margarine, 2 tablespoons whipping cream, and more.

Yes, Raspberry Custard Kuchen falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Custard Kuchen

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