Raspberry Rhubarb Almond Frangipane Bars

Ingredients

• 1 c (96 g) blanched almond flour
• 2 T tapioca flour
• 2 T coconut sugar
• ⅛ t salt
• 2 T (28 g) coconut oil, melted
• ¾ c (110 g) unsalted raw almonds
• 1 T tapioca flour
• ¼ t kosher salt
• ⅓ c coconut sugar
• 5 T (70 g) coconut oil, solid
• 1 large egg
• 1 t vanilla
• 1 c chopped rhubarb, cut into 1″ thick slices
• 1 c fresh raspberries
• 1 t lemon zest
• 1 T lemon juice