Rhubarb crumble with advocaat cream

Name: Rhubarb crumble with advocaat cream
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 200 g Flour; 100 g + 50 g brown sugar; 2 packages Vanilla sugar; 1 Egg yolk (Gr. M); 1 pinch Salt; 25 g crushed almonds; 125 g cold butter; 250 g Raspberries (fresh or frozen); 500 g Rhubarb; 7-10 Tbsp grated peel + 2 tablespoons juice from 1⁄2 organic lemon; 200 g Whipped cream; 1⁄8 l Egg liqueur; 7-10 Tbsp Icing sugar

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

200 g Flour
100 g + 50 g brown sugar
2 packages Vanilla sugar
1 Egg yolk (Gr. M)
1 pinch Salt
25 g crushed almonds
125 g cold butter
250 g Raspberries (fresh or frozen)
500 g Rhubarb
7-10 Tbsp grated peel + 2 tablespoons juice from 1⁄2 organic lemon
200 g Whipped cream
1⁄8 l Egg liqueur
7-10 Tbsp Icing sugar

Directions

1
For the crumbles, put flour, 100 g sugar, 1 packet of vanilla sugar, egg yolk, salt, almonds and butter in pieces in a mixing bowl. First use the dough hooks of the mixer, then briefly work into crumbles with your hands.
2
Raspberries selected. Clean, wash and cut the rhubarb into small pieces. Mix with 50 g sugar, lemon peel and juice. Carefully fold in raspberries (fold in frozen raspberries).
3
Pour the fruit mixture into a flat casserole dish. Spread crumbles evenly over it. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 35 minutes on the lowest rack.
4
For the egg liqueur cream, whip the cream until semi-stiff, while pouring in 1 sachet of vanilla sugar. Fold in half the advocaat. Remove Crumble from the oven and dust with icing sugar. Serve with advocaat cream and the remaining advocaat.