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Raspberry Custard Kuchen


  • 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.

Nutrition Facts

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


Average Rating:
  • 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.

  • 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!!!

  • Loiscooks
    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
    May 15, 2016

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

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