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1 1/2 C. flour 1/2 C. cold butter 1/2 C. sugar 1/2 t. salt 2 T. whipping cream 3 C. fresh raspberries Topping 1 C. sugar 2 eggs, beaten 1 t. vanilla 1 T. flour 1 C. whipping cream Directions Crumb 1 C. flour, salt and butter Stir in cream and pat into 9 x 13 pan. Combine sugar and remaining flour and sprinkle over crust. Arrange raspberries over crust. Topping directions Combine sugar, flour stir in eggs, cream and vanilla. Pour over berries. Bake at 375 for 40 - 45 minutes. Back to Dessert Recipes |
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Raspberry Custard Kuchen Recipe ~
