MIDWEEK MORSELS: Raspberry Custard Kuchen

Kristina used to host Midweek Morsels every Wednesday, then she stopped. But I've noticed she started posting recipes every now and then, so I'm going to join back in occasionally.

I went raspberry picking this week and had a most wonderful time - the weather was hot and sunny, and you get to stand up while picking. Much more comfortable than strawberry picking. While fun to pick, I don't have many recipes that call for fresh raspberries. Raspberry jam is my favorite, but it's a lot of work and Kraft jam tastes great. Then I found this recipe from an old Taste of Home magazine. It's so easy and tasty, I'll be making this every year with fresh picked raspberries.

Raspberry Custard Kuchen
1 1/2 cups all-purpose flour, divided
1/2 teaspoon salt
1/2 cup cold butter or margarine
2 tablespoons whipping cream
1/2 cup sugar
3 cups fresh raspberries
TOPPING:
1 cup sugar
1 tablespoon all-purpose flour>
2 eggs, beaten
1 cup whipping cream
1 teaspoon vanilla extract

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.