Rhubarb & custard pie with butter crumble

I would not say I did a great job on this, but it turned out tasty anyway (if not a looker). Sugar level was ok, not too sweet. I used a 320g Jus-Rol shortcrust pastry sheet (which did not require rolling, but which I would have taken out of your fridge 45 mins before to make it easier to work with. I also used a 300ml pot of cream so I had perhaps a bit more custard than expected. Put together with the fact that I used a 21cm spring form pan, let’s just say the edges of the pastry were not successful and did not keep the custard in. I have in and poured the custard in anyway, and tbh I think it’s fine, but next time I would perhaps roll the shortcrust into a circle and make sure it comes to the top of the pot. Used chickpeas to weigh down during prebaking which was fine. Cut into it a bit too soon I think. I should have let it cook for a couple of hours at least to give it more time you set. Would make again.