(Recipe #20, page 166)
Use 1 rhubarb compote and half the dough from the recipe for sponge pudding. Put part of the dough in a buttered mold, spread the compote over it, cover with the remaining dough, and bake the soufflé for ¾ hour in a moderate oven.
Serves 6–8.
Translated by David Green.
Ed. note: The original recipe does not define “rhubarb compote” – the translation is accurate in its obliqueness.
Cookbook for Germans in America 