Raspberry Custard Kuchen

“Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It’s no fuss to fix and impressive to serve.” —Virginia Arndt, Sequim, Washington

Raspberry Custard Kuchen recipePhoto: Taste of Home
Raspberry Custard Kuchen
Raspberry Custard Kuchen
Servings Prep Time Cook Time
10-12servings 20minutes 40minutes
Servings Prep Time
10-12servings 20minutes
Cook Time
40minutes
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
  2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
  3. Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.
Recipe Notes

Nutrition Facts

1 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fibre), 4g protein.