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)

7 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!

    1. Hi Ellyn,
      Honey is not low in FODMAPs sorry but I don’t suggest it for this recipe.
      Using maple syrup or corn syrup can be subbed for honey but in recipes like this the characteristics are different and it could change the texture.

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As an IBS-sufferer myself, I know how badly you want to feel healthy and happy. I’ve spent over a decade researching IBS and FODMAPs, and my recipes and guidance will help you succeed.

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