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

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5 15 21
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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
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 10-12 servings

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 large eggs, beaten
  • 1 cup heavy whipping cream
  • 1 teaspoon vanilla extract

Nutritional Facts

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

Directions

  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.


Reviews for Raspberry Custard Kuchen

AVERAGE RATING
(21)
RATING DISTRIBUTION
5 Star
 (19)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
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MY REVIEW
cleanplatter 251817
Reviewed Jul. 25, 2016

"My German Canadian Grandfather came to northern Illinois, 1900, with this recipe using canned or fresh sour red cherries. He used a plain lard based pie crust. A lifetime favorite!!!"

MY REVIEW
Loiscooks 249039
Reviewed Jun. 4, 2016

"Very tasty. I made one half recipe as I wanted to try it. I didn't have enough of the crust to cover the pan I used,, so it was a little too thin. It was still delicious. Next time I will make the complete recipe. Also, I did not have raspberries, so I used blueberries ... delicious! Thank you for the recipe."

MY REVIEW
HappyPappyCook 248234
Reviewed May. 15, 2016

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

MY REVIEW
heiernl 229449
Reviewed Jul. 12, 2015

"Crust was a little too buttery"

MY REVIEW
cleanmo 229160
Reviewed Jul. 7, 2015

"Could rhubarb be used instead of raspberries?"

MY REVIEW
MizUnikorn 226758
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."

MY REVIEW
momzilla24 226119
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."

MY REVIEW
destine 17065
Reviewed Nov. 27, 2012

"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."

MY REVIEW
Aquarelle 4223
Reviewed Jul. 22, 2012

"Really delicious, and not too sweet."

MY REVIEW
aubsmc 12059
Reviewed Sep. 14, 2011

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

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