RASPBERRY CUSTARD KUCHEN

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 granulated sugar
3 cups fresh raspberries

Topping
1 cup granulated 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 whipping cream; pat into a greased 13 x 9 x 2-inch baking pan.

Combine the sugar and remaining flour; sprinkle over crust. Arrange raspberries over crust.

Topping: Combine sugar and flour. Stir in eggs, cream and vanilla extract; pour over berries. Bake at 375 degrees for 40 to 45 minutes or until lightly browned. Serve warm or chilled. Store in the refrigerator.

Makes 10 to 12 servings.