(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. Continue reading
(Recipe #14, page 121)
Prepare rhubarb as directed in section XV, no.2. Make a dough as described in no. 9, using ½ or ¾ pound of flour, divide it into two portions, and roll each portion out. Line a mold or baking dish with one portion of the rolled-out dough, and sprinkle some crumbled zwieback on top of it. Lay the rhubarb lengthwise on the dough along with sugar, cinnamon, lemon slices with the seeds removed, and some crumbled zwieback. Place the other pastry crust on top, etc.
Translated by David Green.