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Raspberry Custard Kuchen

Rated as 4.7 out of 5 Stars

"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"
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Ingredients

55 m servings
Original recipe yields 10 servings

Directions

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  1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat into a greased 13-in. x 9-in. x 2-in. baking pan. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. Bake at 375 degrees F for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in refrigerator.

Reviews

Read all reviews 68
  1. 90 Ratings

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    Rated as 5 out of 5 Stars
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Most helpful positive review

This recipe is not only great, but it's incredibly versatile. I have yet to try it with raspberries (they're a little tart for my liking), but I've tried Strawberries (fresh and frozen, thawed) ...

Most helpful critical review

I followed the recipe exactly, using fresh raspberries and the pan size recommended. So far it is a bit too mushy for my liking. It is still a little warm though, so now I've put it in the fri...

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This recipe is not only great, but it's incredibly versatile. I have yet to try it with raspberries (they're a little tart for my liking), but I've tried Strawberries (fresh and frozen, thawed) ...

As I was eating this a number of adjectives came to mind - beautiful, delicious, homespun and old-fashioned. This is fresh, flavorful berries (I used half raspberries, half blackberries to use w...

This is a wonderfully fruity, moist cake with just the right sweetness. I made this cake in a springform pan - greased and floured - backed the cake for one hour and it turned out to be simply d...

I made this for a neighborhood Oktoberfest potluck. Needed to double it, which in fresh raspberry terms would have been $24, so substituted frozen mixed berries,(straw,blue,rasp,& black) thawed...

I made this for our peach festival bake-off, using peaches instead of rasberries. I won 1st. place last Friday. This is really delicious! I am going to make it with raspberries next. I forgot...

This was simple to fix, the flavors were clear and the raspberries were at its best. I did increased the baking to 1 hour, but besides that, follow the recipe exactly. One review suggest cutti...

This has to be one of the best recipes I have tried from Allrecipes. The base was short and buttery and the sharpness of the raspberries on the vanilla custard topping is delicious.We have tried...

This made the perfect 4th of July dessert for us. After 2 days of picking the raspberries that are growing wild around our house I had 3 1/2 cups which was just right for this recipe. It is a ve...

Wow! This is REALLY good! We had it warm, with a little vanilla ice cream on top. Perfect for our rainy day! I cut in half the sugar suggested for the topping, and it was plenty sweet enough...