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 recipe
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.