Raspberry Custard Kuchen

Name: Raspberry Custard Kuchen
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

12 ingredients

7 steps

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

Directions

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.