Description
A moist, tender Apple Rhubarb Chutney Cake with sweet-tart flavor and old-fashioned charm. Perfect for using up homemade chutney.
Ingredients
1 cup apple rhubarb chutney
1 ½ cups all-purpose flour
½ cup brown sugar
½ cup granulated sugar
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
2 large eggs
½ cup vegetable oil or melted butter
½ cup plain yogurt or buttermilk
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9-inch pan.
2. Whisk flour, baking soda, baking powder, salt, cinnamon, and ginger.
3. Beat eggs with both sugars until smooth. Add oil, yogurt, vanilla. Stir to combine.
4. Fold dry ingredients into wet until just combined.
5. Gently fold in apple rhubarb chutney.
6. Pour batter into prepared pan and smooth top.
7. Bake 35–45 min or until toothpick comes out clean.
Notes
Swap yogurt for sour cream if needed.
Use gluten-free flour blend with xanthan gum for a GF version.
Try plant-based yogurt and flax eggs for a vegan option.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 300