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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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


  • 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 piece: 328 calories, 17g fat (10g saturated fat), 86mg cholesterol, 195mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 4g 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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JacquieRR User ID: 6215681 254995
Reviewed Oct. 3, 2016

"I made this tonight! I have fall bearing raspberries and they are so abundant this year and I wanted to try this recipe as soon as I picked as many as what the recipe called for. This is delicious! I will be making it again and again!"

cleanplatter User ID: 6827784 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!!!"

Loiscooks User ID: 3656565 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."

HappyPappyCook User ID: 1101578 248234
Reviewed May. 15, 2016

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

heiernl User ID: 7730864 229449
Reviewed Jul. 12, 2015

"Crust was a little too buttery"

cleanmo User ID: 6979984 229160
Reviewed Jul. 7, 2015

"Could rhubarb be used instead of raspberries?"

MizUnikorn User ID: 6372836 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."

momzilla24 User ID: 2029435 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."

destine User ID: 2519270 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."

Aquarelle User ID: 985301 4223
Reviewed Jul. 22, 2012

"Really delicious, and not too sweet."

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