Raspberry Custard Kuchen Recipe
Raspberry Custard Kuchen Recipe photo by Taste of Home

Raspberry Custard Kuchen Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:10-12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10-12 servings


  • 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
  • 3 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon all-purpose flour
  • 2 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

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.


  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. Yield: 10-12 servings.
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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Reviewed May. 15, 2016

"I have made this a couple of times now and I wouldn't change a thing! Delicious!"

Reviewed Jul. 12, 2015

"Crust was a little too buttery"

Reviewed Jul. 7, 2015

"Could rhubarb be used instead of raspberries?"

Reviewed May. 23, 2015

"I made this tonight. It's pretty easy and it tastes pretty awesome! I'm going to definitely make this again... then promply eat it all to myself."

Reviewed May. 9, 2015

"Everyone at my house loved it! Nice buttery crust holding a creamy custard full of yummy fresh raspberries - how could it not be a winner. This is a fairly elegant dessert that was simple to make. This recipe is a keeper."

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