Raspberry custard kuchen

10 Servings

Ingredients

Quantity Ingredient
1½ cup All-purpose flour, divided
½ teaspoon Salt
½ cup Butter or margarine
2 tablespoons Whipping cream
½ cup Granulated sugar
3 cups Fresh raspberries
1 cup Granulated sugar
1 tablespoon All-purpose flour
2 Eggs, beaten
1 cup Whipping cream
1 teaspoon Vanilla extract

Directions

TOPPING

Source: Taste of Home Magazine Aug/Sep/96 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"x9"x2" 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 extract; pour over berries.

Bake at 375 degrees F. for 40-45 minutes or until lightly browned.

Serve warm or chilled. Store in refrigerator.

Yield: 10-12 servings

From the recipe files of suzy@...

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