RASPBERRY CUSTARD KUCHEN
This is my all time favorite. I love to make it in the summer when I've just picked the raspberries off my vines. However, it can be made year round using frozen berries.
Provided by Peg Barker
Categories Fruit Desserts
Time 1h
Number Of Ingredients 12
Steps:
- 1. In a bowl, combine 1 cup flour and the salt; cut in butter until the mixture looks like course crumbs. Stir in cream; pat into a greased 13-in.x 9-in.x 2-in. baking pan.
- 2. Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.
- 3. For topping, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
- 4. Bake at 375 degrees for 40-45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator. Yield: 10-12 servings
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