Raspberry Custard Kuchen

Name: Raspberry Custard Kuchen
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 10-12 servings.
Cuisine: German Desserts, German Recipes
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

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

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

Directions

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.
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 cold. Store in refrigerator.

Nutrition Facts

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

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

Reviews

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Average Rating:

Richard

Oct 2, 2019

Made this last week on a spur of the moment when I saw that I had a couple of pints of Raspberries that no one was eating and went looking for a good recipe ... This fit the bill perfectly! Fantastic. I think the neat thing about it is that like Mary says below, almost any fruit on top could work well, but the raspberry taste and the simplicity of the other flavors are really what make this recipe work.
maxgirl1

Aug 18, 2019

I saw this recipe on Thursday morning and decided then and there to make it for company coming for dinner that night. It was a huge hit, and I can't wait to make it again! Thank you!
Mary

Jun 4, 2019

Delicious dessert. I used 2 cups fresh rhubarb and 2 cups fresh strawberries. Next time I will try blueberries w/lemon. Great recipe to adapt to your available fruit.
renee Barnhart

Feb 12, 2019

I have always used 4 cups of fresh diced rhubarb instead of raspberries. It is delicious.
Saemma

Dec 23, 2018

This dessert is so delicious. Thank you for sharing!
dollno5

Oct 14, 2018

Made this yesterday for an Oktoberfest party. Didn't have quite enough raspberries so I added some blueberries to fill it out - great combination! It was a huge hit and I had several requests for the recipe. This is a keeper.
jshearer

May 27, 2018

This is great. It isn't that much work for how fantastic it tastes. I used half blackberries last time to reduce the cost and it was still amazing. I think any berry or mangoes or peaches would all be good although raspberries are the best. I used a glass 9x13 pan and only needed to cook 37 minutes.
knscuba

Feb 19, 2018

My garden produces an abundant crop of raspberries. So I went looking for recipes that used a fair amount and found this one. I now get requests to bring this. It is a huge success every time. Easy to make with in the cupboard ingredients.
JacquieRR

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

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!!!