Rating: 4.53 stars
53 Ratings
  • 5 star values: 35
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0

Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.

Recipe Summary test

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.

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  • In a small bowl, stir together persimmon pulp and baking soda; set aside. In a separate bowl, mix together egg, white sugar, vegetable oil and raisins.

  • In a large bowl, stir together flour cinnamon, nutmeg, salt and cloves. Stir persimmon mixture and egg mixture into the dry ingredients. Fold in walnuts. Spread batter into prepared pan.

  • Bake in preheated oven for 20 minutes. Meanwhile, combine confectioners' sugar and lemon juice. Stir until sugar is dissolved. Remove bars from oven and spread with glaze.

Nutrition Facts

371 calories; protein 4.1g; carbohydrates 55.4g; fat 16.4g; cholesterol 15.5mg; sodium 306.6mg. Full Nutrition
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Reviews (58)

Most helpful positive review

Rating: 4 stars
12/08/2003
The bars are great: moist chewy and good. Here are the changes I recommend: melted butter not oil; using more persimmon 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon 3/4 t. fresh grated nutmeg and no cloves. Read More
(109)

Most helpful critical review

Rating: 3 stars
12/31/2005
not really "bars" more like a bread Read More
(8)
53 Ratings
  • 5 star values: 35
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
12/08/2003
The bars are great: moist chewy and good. Here are the changes I recommend: melted butter not oil; using more persimmon 3 ripe persimmons instead of 2 and/or adding some shredded Fuyu (the little crunchy ones). And less baking soda: 3/4 t. baking soda is enough. I also prefer a less spicy bar with only 1/2 t. cinnamon 3/4 t. fresh grated nutmeg and no cloves. Read More
(109)
Rating: 4 stars
01/30/2009
Great recipe! I followed one reviewer's suggestion of adding an extra persimmon skipping the cloves and using butter instead of oil. (I made an additional modification and mixed in 1 tsp of pure vanilla extract with the beaten egg and sugar). The bars were super moist and tasty...almost like indulging in a delicious carrot cake. I topped mine with cream cheese frosting and they were FANTASTIC. Note: with my version the bars weren't ready until 40-45 minutes (about twice as long as the original 20 minutes called out in the recipe)...still very much worth the wait! Read More
(62)
Rating: 5 stars
11/18/2009
Excellent! I went with melted butter, 1 tsp vanilla, 2 tbsp cinnamon, 1 tbsp allspice, 1 tsp ginger. I used pecans and golden raisins, then topped w/ cream cheese frosting. Everyone loved them! Read More
(34)
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Rating: 5 stars
12/07/2009
I make this in the fall from our home-grown persimmons and everyone asks for the recipe. It's quicker than cookies and turns out great every time. I make 1 1/2 batches to fit in a my larger jelly-roll pan. Read More
(14)
Rating: 5 stars
11/26/2008
This was the first time I have cooked with persimmons and I was pleasantly surprised. I left out the raisins because I don't care for them but it was still very delicious! Read More
(13)
Rating: 5 stars
12/15/2005
A wonderful recipe! I made it just as it stated and they are great. Thank you for sharing! Read More
(11)
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Rating: 5 stars
11/18/2010
I have made persimmon cookies for many years and I have a great recipe; but now I am so busy so I looked for a bar recipe and honestly my husband and I both said the bars are delicious! Thank you for sharing grandma's recipe! Read More
(9)
Rating: 3 stars
12/31/2005
not really "bars" more like a bread Read More
(8)
Rating: 5 stars
11/11/2005
These are really good! I left out the nutmeg and cloves because I don't care for the taste. I had to double up on the glaze also. Read More
(7)