• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet. Set aside.
• Wash the strawberries and rhubarb thoroughly. Remove both extremities of the rhubarb including the leaves. Chop each one into 1"/3cm sticks. Then, remove the strawberry tops and slice them into disks.
• Transfer your sliced strawberry and rhubarb to a mixing bowl, then coat with sugar and vanilla bean paste. Let it macerate for 30 minutes, giving it a stir at the end of the time. NOTE: The rhubarb and strawberries will release syrup that's perfectly normal.
  

BREAD PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In another mixing bowl, whisk together all the dry ingredients (bread flour, baking soda and sugar). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the milk and cooled melted butter. Mix until it is all incorporated. 
• Drain the Rhubarb and Strawberries from the syrup (save it to brush on your cake out of the oven). Fold 1/2 of your fruits into your batter.
  
• Preheat oven to 350F/180C.
• Pour your preparation into the Round Mold, flatten the batter with your spatula. Arrange the remaining of Rhubarb and Strawberries on top.
  

BAKE!

• Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your bread from 35min). It is ready when the toothpick inserted comes out clean.
  
• Once your Strawberry Rhubarb Summer Bread is out of the oven, let it cool down for 10 minutes. Then, unmold onto your service platter and set aside. Enjoy and Bon Appétit!