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° for 40-45 minutes or until lightly browned.
Serve warm or chilled.
Store in the refrigerator.