Raspberry Kuchen




1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup butter

1 tablespoon powdered sugar

2 tablespoons whipping cream


1/2 cup flour

1/2 cup sugar

3 cups fresh raspberries or other favorite berry

1 cup sugar

1 tablespoon all-purpose flour

4 eggs

1 cup whipping cream

1 tablespoon Rain’s Choice pure Vanilla Extract


In a food processor bowl, combine 1 cup all-purpose flour, 1/2 teaspoon salt, 1/2 cup butter and 1 tablespoon powdered sugar. Process until fine crumbs form.

Add 2 tablespoons whipping cream. Pulse 2 or 3 times, until uniform “crumbs” form. Pat mixture onto bottom of quiche dish with straight fluted sides (at least 2 inches deep) or well-fitting 10-inch spring form pan.

Bake at 375° for 15 minutes. Remove from oven and cool slightly.

Combine in a bowl 1/2 cup flour, 1/2 cup sugar and 3 cups fresh raspberries. Toss to coat berries, sprinkle over crust. Arrange raspberries evenly over crust.

In food processor bowl, combine: 1 cup sugar, 1 tablespoon all-purpose flour, 4 eggs, 1 cup whipping cream and 1 tablespoon pure vanilla extract. Process until ingredients are just combined. Don’t over process. Pour custard mixture over berries. Bake at 375 degrees F. for 40-45 minutes, or until lightly browned.

Serve warm or chilled. Dust with powdered sugar, if desired. Store in the refrigerator.


Yield: 12 servings.