Preheat oven to 350 degrees Fahrenheit.

Place onions in a 9×13-inch baking dish or roaster. Top with club steaks, arranging to fit, overlapping, if necessary. Season well with kosher salt and freshly ground pepper.

Cover the pan tightly with heavy duty foil and bake for two hours or until tender.

Combine all ingredients in a small saucepan. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer, covered until rhubarb is tender, 15 to 20 minutes. Uncover and simmer, stirring occasionally, another five minutes.

Serve the steaks topped with one to two tablespoons of chutney.