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Raspberry Custard Kuchen Recipe

Raspberry Custard Kuchen Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Raspberry Custard Kuchen

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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."

aubsmc User ID: 4410313 12059
Reviewed Sep. 14, 2011

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

joceyw User ID: 3308211 26287
Reviewed Jul. 14, 2011

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

JumpRiverGem User ID: 1462419 11101
Reviewed Mar. 9, 2011

"Very good! An excellent way to prepare fresh raspberries."

sjanz User ID: 2450086 14096
Reviewed Jan. 30, 2011

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

MY REVIEW User ID: 1585030 18305
Reviewed Jul. 1, 2010

"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!"

ytsmom User ID: 817414 18195
Reviewed Oct. 30, 2009

"I made this and our friend (a guy) couldn't stop raving about it. Very good!"

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Wine Pairings

Sweet White Wine

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