Cut the ends of the rhubarb, peel off the threads, cut into thin slices. First cut the dates into thin strips, then into small cubes. Put both in a bowl, add the sugar, stir everything well and let it steep for about 15 minutes.
In a larger bowl, mix the cream, eggs, salt and vanilla sugar together well.
Cut the rolls into thin slices and place in the cream. Turn over a few times so that the bread rolls soak up well with cream.
Preheat the oven to 200 degrees top / bottom heat. Grease the baking dish.
Now alternately layer first rolls, then rhubarb, etc. in the mold. Pour the remaining rhubarb juice and the remaining cream over it.
Bake on the middle shelf of the oven for about 40 minutes.
If it gets too brown beforehand, place a piece of aluminum foil over the mold.
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