Persimmon Bars21 Reviews
- Prep: 10 min
- Cook: 20 min
- Ready In: 30 min
“Persimmon bars as done by my husband's grandmother for years. A family holiday favorite. Sweet frosting tops these delicious cakes.” - by Jessica Eymann
Original recipe yields 12 servings
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jelly roll pan.
- 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.
Amount Per Serving (12 total)
- 371 cal
- 16.4 g
- 55.4 g
Based on a 2,000 calorie diet
Reviews (21)Rate This Recipe
"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 c..." See morerunchy 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."
"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 vani..." See morella 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 !"
Traditional Indiana Persimmon Pudding
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