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.
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).
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.
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.