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Raspberry Custard Kuchen Recipe

Raspberry Custard Kuchen Recipe photo by Taste of Home

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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

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Raspberry Custard Kuchen Recipe

Prep: 15 min. Bake: 40 min.

Yield: 10-12 Servings

15 40 55

Ingredients

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

Directions

In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 piece) equals 328 calories, 17 g fat (10 g saturated fat), 86 mg cholesterol, 195 mg sodium, 42 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Raspberry Custard Kuchen in Taste of Home August/September 1996, p39

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry Custard Kuchen

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Reviewed on Nov. 27, 2012 by destine

I just made this. I didn't have enough raspberries so I had to supplement it with sliced peaches. It turned out fabulous. My husband said this dessert made the raspberries taste even better.

Reviewed on Jul. 22, 2012 by Aquarelle

Really delicious, and not too sweet.

Reviewed on Sep. 14, 2011 by aubsmc

Fantastic recipe! Easy to make and my daughter now wants it for her birthday cake. Soooo good!

Reviewed on Jul. 14, 2011 by joceyw

Really good! I made it with blackberries and all 8 people that ate it loved it!

Reviewed on Mar. 09, 2011 by JumpRiverGem

Very good! An excellent way to prepare fresh raspberries.

Reviewed on Jan. 30, 2011 by sjanz

I have made this version may times and its always a winner,...Try with blueberrys,...its even better.

Reviewed on Jul. 01, 2010 by janrieg@hotmail.com

I have made this recipe countless times. I usually serve it warm with whipped cream or ice cream. It has always been a favorite. Wonderful!