Rhubarb and raspberry crumble with vanilla icecream

Rhubarb & raspberry crumble (crumble cake with rhubarb and raspberry)

Here you get an instant dessert that tastes of spring and summer. It takes max. 30 minutes to make the preparation and baking incl. Crumbles are a classic English dessert that can be varied endlessly.

What you need for about 4 people
A bunch of rhubarb (about 500 g)
1 cup sugar
1 tablespoon vanilla sugar
1 bag frozen raspberries (or fresh if you can get)
topping:
1 cup flour
1 cup oatmeal (like coarse rolled)
1 cup sugar
75g soft butter
1 bag of almond flakes or splitter (about 50 g)
1 teaspoon cinnamon
1 tsp cardamom

To do this:
Start by washing all rababerstilkene and cut top and bottom. Then cut rababerstilkene into bite-sized slices and place in an ovenproof dish. Turn with sugar and vanilla and put in the oven at 180 degrees for approx. 15 minutes.
While you mix the remaining ingredients to crumble cover. You need to "cuddle" the butter with the dry ingredients until you have a crumble with the consistency of bread crumbs.
Take the baked rhubarb out of the oven and pour any. little of the above excess moisture from. Turn raspberries in and spread the crumble mixture over the fruit and put back in the oven and bake another for approx. 15-20 minutes or until the lid is a golden and crisp.

Server warm with vanilla ice cream or creme fraiche to.

I am started to write in english because a lot from US and UK have seen this blog