Raspberry Custard Kuchen

• 1-1/2 cups all-purpose flour, divided
• 1/2 teaspoon salt
• 1/2 cup cold butter
• 2 tablespoons heavy whipping cream
• 1/2 cup sugar
• 3 cups fresh raspberries
• 1 cup sugar
• 1 tablespoon all-purpose flour
• 2 large eggs, beaten
• 1 cup heavy whipping cream
• 1 teaspoon vanilla extract

1. In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust.
2. Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries.
3. Bake at 375u0b0 for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

flour, salt, cold butter, heavy whipping cream, sugar, fresh raspberries, sugar, flour, eggs, heavy whipping cream, vanilla

Taken from www.tasteofhome.com/recipes/raspberry-custard-kuchen/ (may not work)