Low-FODMAP Strawberry Rhubarb Shortbread Bars; Gluten-free

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Do you love the British Baking Show?  I do.  Watching the show makes me crave rhubarb…and shortbread…and ‘tray bakes’ (and so many other delicious desserts).

This low-FODMAP Strawberry Rhubarb Shortbread Bar recipe is all of the above 🙂

We are talking about a…

  • Flaky, buttery crust,

Topped with…

  • A sweet and tart strawberry-rhubarb purée,

Baked into a….

  • Rich and creamy low-FODMAP dessert.

It’s a cross between my 2 other favorites: low-FODMAP Key Lime Cheesecake Bars and low-FODMAP Lemon Bars!

These low-FODMAP Strawberry Rhubarb squares are truly scrummy. Like they say on the show!  Scrumptious AND yummy!

Bet you can’t wait to make them!

Or if you like a fruit bar with a crumbly top, try my low-FODMAP Strawberry Oat Bars instead 🙂

You may also love:

Or check out over 400 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

P.S.  Check out my new COOKBOOK for over 100 low-FODMAP recipes, low-FODMAP Meal Plan, FODMAP Tips and everything you need!!  It’s the BEST!

the low-fodmap IBS solution

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients ( *based on FODMAP data at time of posting)

Serves: 16

Prep + Cook time: 25 min

Bake time: 40-45 minutes; divided

Total time: 1 hour 5 min to 1 hour 10 min

Equipment: 8 inch square baking pan, parchment paper, food processor

Bake: 350 F


For low-FODMAP crust:

Substitute low-FODMAP Oat & Nut Crust for vegan/dairy-free crust option

  • 1 cup gluten-free flour with low-FODMAP ingredients (check out my bake off to see why I love Authentic Foods GF Classical Blend low-FODMAP flour)
    • This brand does not contain added xanthan gum
  • 1/4 cup granulated sugar
  • 1 teaspoon xanthan gum (if not added to your flour choice)
  • 5 tablespoons cold unsalted butter
    • Butter does not contain FODMAPs
    • Can also substitute a vegan spread such as Earth Balance
  • 1 teaspoon vanilla extract
  • Vegetable shortening or butter for greasing

For low-FODMAP Strawberry Rhubarb Layer:

  • 1 & 1/2 cups (150 g) sliced fresh or frozen rhubarb
    • FODMAPs are not detected in rhubarb
    • It is not necessary to defrost it first
  • 1 cup (165 g) sliced fresh strawberries, plus more for garnish (the riper the better!)
    • 65g is one low-FODMAP serving
    • Do not use frozen, as the water content in the recipe will be off
  • 1/2 plus 1/3 cup granulated sugar; divided
  • 2 tablespoons fresh lemon juice (1/2 lemon)
  • 2 large eggs, plus 2 large egg yolks, room temperature
  • 3 tablespoons tapioca starch or tapioca flour (acts as a thickener)
    • You can substitute cornstarch, but if you are eating the squares after a few days, then they may become more runny due to a reaction with the acidic ingredients
  • 1 teaspoon vanilla extract
  • Garnish: fresh strawberries, confectioner’s sugar, low-FODMAP Vanilla Bean Coconut Whipped Cream


Prepare crust:

  • Preheat oven to 350 F. Grease 8 inch square pan with vegetable shortening and line with parchment paper
  • Combine flour, sugar and optional xanthan gum in mixer bowl or food processor (I used processor)
  • Add butter and mix on low speed until crumbly (pulse for food processor)
  • Add vanilla and mix well. You will need to use your hands a bit to form it.
  • Press immediately in prepare pan and slightly up the sides
  • Bake for 15-18 minutes until set and lightly golden
  • While crust is baking, begin to prepare the filling (first steps below)
  • Once crust is done, remove from the oven, but do not turn the oven off. Let crust cool on a wire rack until filling is ready

Prepare low-FODMAP Strawberry Rhubarb Layer:

  • Combine rhubarb, strawberries, lemon juice and 1/2 cup granulated sugar in a medium saucepan
  • Bring to a boil over medium-low heat and cook until fruit is softened and beginning to break down, 5-10 minutes, stirring to ensure it doesn’t burn
    • Adjust your stovetop so it doesn’t boil over
  • Remove from heat once fruit is softened and set aside to cool until crust is finished baking
  • Once the crust is done and out of the oven, place the rhubarb/strawberry mixture in your food processor fitted with a steel blade and puree until very smooth, scraping down sides as necessary
    • This should be just over 1 cup of liquid
  • Add eggs, egg yolks, and 1/3 cup granulated sugar and process until smooth, about 15 to 20 seconds
  • Add 3 tablespoons tapioca starch and vanilla, and pulse just until smooth
  • Pour over prepared low-FODMAP tart crust
  • Bake until completely set in middle, about 20 to 25 minutes
    • As ovens vary, your oven may need more/less time
  • Cool completely in the pan on a wire rack
  • Once cooled, place in refrigerator and chill well, at least 2 hours (or up to 2 days) prior to serving
  • Garnish with your choice of sliced strawberries, confectioner’s sugar and low-FODMAP Vanilla Bean Whipped Cream

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Comments Rating 5 (1 review)

5 Responses

  1. I’m curious if you thought of creating an app for the phones. It would be nice if I could keep track of what I ate and keeping within the program. Just a thought. Thanks.

    1. Hi Patty,
      We agree that this would be an excellent idea, and it is something that would be a much needed addition to this field. Thanks for the feedback!

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